Carrot & Apple Soup
Ingredients:
| 1 Tbsp canola oil | 3 cups fat-free, reduced sodium chicken broth |
| 1 medium onion, chopped | Fat-free milk (or more broth), as desired (optional) |
| 1 medium leek, chopped | salt and freshly ground black pepper, to taste |
| 1 pound peeled carrots, cut in ½ inch slices | 3 Tbsp minced mint, for garnish (optional) |
| 1 Granny Smith apple, peeled, cored and chopped |
Heat oil in medium Dutch oven or large saucepan over medium-high until hot. Saute onion and leek until onion is translucent, approximately 4 minutes.
Mix in carrots and apple. Tightly cover pot, reduce heat and cook gently until vegetables give up most of their juices, 8-10 minutes. Add broth. Cover and cook until carrots are very soft, about 30 minutes.
Let soup sit, uncovered, about 20 minutes, to cool slightly. Puree soup in a blender or food processor, if necessary in two batches. (Blender makes a smoother soup.) If soup is too thick, add milk or broth, as desired. Season to taste with salt and pepper.
Serve garnished with mint.
Serves 4: Per Serving: 132 calories, 23g carbs, 4g protein, 4g fat (0g saturated fat), 5g fiber, 496mg sodium
*This recipe is OK for those on the LMD (Low Microbial Diet) without mint garnish;
If restricted on dairy -- use lactose free milk if desired*
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