Prep 10 mins
Cook 15 mins
The apple and carrot flavors come through in this simple soup, made with easy to find ingredients. May be easily doubled or quadrupled.
- 1 lb carrot, peeled and diced
- 1 stalk celery, diced
- 1 green apple, diced
- 1⁄2 medium onion, diced
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 cups chicken stock or 2 cups vegetable stock
- 1 tablespoon tomato paste
- 1 bay leaf
- 1 tablespoon brown sugar
- salt and pepper, to taste
- Heat oil over medium heat in large sauce pan. Add carrot, celery, and onion, allowing to cook 2 minutes.
- Add butter and stir to melt.
- Add stock and cook for 10 minutes.
- Add apple, tomato paste, bay leaf and brown sugar. Cook for 2 minutes longer. Remove bay leaf.
- Transfer soup to blender or use an immersion blender, blend until smooth. Strain soup through fine sieve, keeping liquid and discarding any solids.
- Season with salt and pepper and serve hot.
Very different, very tasty, very easy to make! I took a bit longer then might be necessary, but I diced everything small! Also de-veined (?) the celery to keep it from being too stringy! However, after blending the cooked soup in the blender, I didn't discard the solids! Might try that another time just to see what the difference is, but I wanted the bits & pieces in the soup, & it was GREAT, in my book! Thanks for posting the recipe! [Made & reviewed for one of my adoptees in this Spring's Pick-A-Chef]