Carrot, Apple & Celery Soup

READY IN: 50mins
Recipe by jonesies

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.

Top Review by cUte Kitty pUnk

i found this to be a bit on the boring side - luckily the sliced apples on top helped... needs something more - like more apples or more sugar perhaps

Ingredients Nutrition


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

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