Carrot Apple Soup is a flavorful fruit-vegetable blend perfect for fall. Sweet and savory spices compliment the carrots and apples to create a velvety, sweet, yet spicy entree.
The dense orange color is reminiscent of pumpkin. And much like a pumpkin dish, this soup offers a nutritional lineup of vitamin K, potassium, vitamin B6, vitamin C, and especially vitamin A. You can make it vegetarian by just exchanging the chicken broth for vegetable broth.
It’s smooth and creamy without a high fat content. Try it with yesterday’s recipe for brown sugar muffins for a delicious meal!
Make a batch today! You’ll love the bowl-full of harvest goodness!
- 8 large carrots, peeled
- 1 tablespoon butter
- 4 cups chicken broth
- 2 large apples, peeled and sliced
- 1 cup applesauce
- ½ cup fat free half and half
- 1 teaspoon Cajun/Creole seasoning (or ½ teaspoon salt + ½ teaspoon pepper)
- ½ teaspoon nutmeg
- ½ cup minced green onion (green part only)
- Cut carrots into half-inch chunks.
- Combine carrots in saucepan with butter and one cup of chicken broth.
- Cook, covered until carrots are tender, about 20 minutes.
- Add apples and applesauce during last 5 minutes.
- Remove pan from heat; uncover. Let cool about 10 minutes.
- Put in blender and puree.
- Return to pot. Stir in remaining broth, half and half, nutmeg, and seasoning.
- Serve warm, sprinkled with chopped green onion.