Best Celery Carrot And Green Apple Soup Recipes

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

Ingredients

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

CARROT, APPLE & CELERY SOUP

Carrot, Apple & Celery Soup image

For this delicious fresh-tasting soup, use your favorite apple rather than a cooking variety, which will give too tart a flavor. This soup is the perfect choice for the starte of a special-occasion meal or as part of a light lunch. Taken from "The Best Ever Low Fat" cookbook. Note: you can also substitute 1 large peeled and chopped potato instead of the celery and garnish with sprigs of parsley.

Provided by jonesies

Categories Apple

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs carrots, finely diced
1 medium onion, chopped
3 celery ribs, diced (reserve the leaves)
4 cups vegetable stock or 4 cups broth
3 medium apples
2 tablespoons tomato paste
1 bay leaf
2 teaspoons sugar (super fine)
1/4 large lemon
salt
pepper

Steps:

Place the carrots, onion and celery in a lare pan and add the vegetable stock.
Bring to a boil, reduce heat, cover, and let simmer for 10 minutes.
Meanwhile, peel, core, and dice 2 of the apples.
Add the diced apples, tomato paste, bay leaf, and sugar to the pan and bring to a boil over medium heat.
Reduce the heat, partially cover the pan, and let simmer for 20 minutes.
Remove and discard the bay leaf.
Meanwhile, wash, core, and cut the remaining apple into thin slices, without peeling.
Place the apple slices in a small pan and squeeze the lemon juice over apple slices.
Heat the apple slices gently and let simmer for 1-2 minutes, or until the apple is tender.
Drain the apple slices and set aside until required.
Place the carrot and apple mixture in a blender or food processor until smooth.
Gently reheat the soup if necessary and season to taste with salt and pepper.
Ladle the soup into 4 warmed bowls, top with the reserved apple slices and shredded celery leaves.
Serve immediately.