Roasted Carrot Apple Soup Recipes

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CARROT APPLE SOUP



Carrot Apple Soup image

"On a brisk fall day, nothing is more appealing than a steaming bowl of this soup," says field editor Ruby Williams of Bogalusa, Louisiana. "Even though it's lower in fat, it still has old-time goodness."

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 7 servings.

Number Of Ingredients 9

1 tablespoon reduced-fat margarine
8 medium carrots, thinly sliced
2 medium tart apples, peeled and chopped
1 medium onion, chopped
1 celery rib, thinly sliced
5 cups low-sodium chicken broth
1/2 teaspoon rubbed sage
1/4 teaspoon pepper
1 bay leaf

Steps:

  • In a large saucepan, melt the margarine. Add carrots, apples, onion and celery; cook and stir until onion is tender, about 5 minutes. Add broth, sage, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until carrots are tender. Remove bay leaf. Cool soup for 5 minutes. Puree one-third at a time in a blender or food processor. Return to the saucepan; cover and cook over medium until heated through.

Nutrition Facts : Calories 90 calories, Fat 3g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 131mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

ROASTED CARROT & APPLE SOUP



Roasted Carrot & Apple Soup image

Make and share this Roasted Carrot & Apple Soup recipe from Food.com.

Provided by Jason Beave420

Categories     < 4 Hours

Time 1h10m

Yield 12-15 serving(s)

Number Of Ingredients 11

1 large vidalia onion
3 lbs green apples
3 lbs carrots
1/2 head garlic (More or less to taste)
3 quarts chicken stock
3 -4 tablespoons extra virgin olive oil
salt & pepper (to taste)
2 sprigs thyme
2 sprigs rosemary
2 bay leaves
1 tablespoon cream (optional)

Steps:

  • Cut carrots & apples into same size pieces to ensure even cooking. Toss with garlic, thyme, rosemary, salt & pepper, and olive oil to coat. Place into roasting pan, and sprinkle a little more olive oil on top. Roast in oven for 20- 30 mins at 300 degrees. (Watch to ensure garlic doesn't burn).
  • Dump contents into large stock pot, and add 2 boxes of stock. Bring to a boil until cook until carrots are tender & cooked. Remove bay leaves.
  • With an immersion blender*, blend all ingredients until smooth. With reserved box of stock, add some to desired consistency.
  • Add ½ cup of cream if you desire it for creamier consistency.
  • * A regular blender or food processor can be used, just be careful dumping contents of hot pot into container of blender.

Nutrition Facts : Calories 230.9, Fat 6.7, SaturatedFat 1.3, Cholesterol 7.2, Sodium 423.6, Carbohydrate 37.1, Fiber 6.1, Sugar 21.3, Protein 7.7

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