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    You are in: Home / Recipes / Carrot, Apple & Celery Soup Recipe
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    Carrot, Apple & Celery Soup

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    jonesies's Note:

    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.

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    Units: US | Metric


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

    Ratings & Reviews:

    • on November 10, 2009


      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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 06, 2007


      I was horribly lazy and used baby carrots that I (maybe) cut into thirds. At jonesies recommendation, I used Fuji apples instead of a cooking apples. Rather than garnish with the cooked apples, I swirled just a tad bit of cream into each bowl before serving. It was delicious. Thank you for this!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 28, 2007


      I didn't have any sugar so used honey and added a bit of white wine and was it really good all round.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Carrot, Apple & Celery Soup

    Serving Size: 1 (436 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 178.9
    Calories from Fat 7
    Total Fat 0.8 g
    Saturated Fat 0.1 g
    Cholesterol 0.0 mg
    Sodium 246.4 mg
    Total Carbohydrate 44.1 g
    Dietary Fiber 10.4 g
    Sugars 25.8 g
    Protein 3.2 g

    The following items or measurements are not included:

    vegetable stock

    Ideas from


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