Carrot Apple Soup
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Carrot Apple Soup
Serves: 4-6
Serving size: 1 cup
Ingredients
- 1 tablespoon vegetable oil
- 1 medium onion, peeled and chopped
- 1 apple, cored and chopped
- 2 pounds carrots, sliced
- 4 cups chicken or vegetable stock
- Salt and pepper to taste
Preparation
- In a soup pot over medium heat, heat oil.
- Add the onion, carrots, and apple and cook, covered, until vegetables begin to soften, about 15 minutes, stirring occasionally.
- Turn heat to high, add stock and bring to a boil.
- Reduce the heat to low and cook until the carrots are completely tender, about 20 minutes.
- Set aside to cool for 20 minutes.
- Using a slotted spoon, remove the solids and put in a blender or food processer. Blend until smooth. Stir mixture back in pot.
- Serve and enjoy! Refrigerate leftovers.
Adapted from ChopchopFamily
FIND FOOD GET INVOLVED DONATE NOW
Search
Carrot Apple Soup
Serves: 4-6
Serving size: 1 cup
Ingredients
- 1 tablespoon vegetable oil
- 1 medium onion, peeled and chopped
- 1 apple, cored and chopped
- 2 pounds carrots, sliced
- 4 cups chicken or vegetable stock
- Salt and pepper to taste
Preparation
- In a soup pot over medium heat, heat oil.
- Add the onion, carrots, and apple and cook, covered, until vegetables begin to soften, about 15 minutes, stirring occasionally.
- Turn heat to high, add stock and bring to a boil.
- Reduce the heat to low and cook until the carrots are completely tender, about 20 minutes.
- Set aside to cool for 20 minutes.
- Using a slotted spoon, remove the solids and put in a blender or food processer. Blend until smooth. Stir mixture back in pot.
- Serve and enjoy! Refrigerate leftovers.
Adapted from ChopchopFamily
FIND FOOD GET INVOLVED DONATE NOW
Search
Carrot Apple Soup
Serves: 4-6
Serving size: 1 cup
Ingredients
- 1 tablespoon vegetable oil
- 1 medium onion, peeled and chopped
- 1 apple, cored and chopped
- 2 pounds carrots, sliced
- 4 cups chicken or vegetable stock
- Salt and pepper to taste
Preparation
- In a soup pot over medium heat, heat oil.
- Add the onion, carrots, and apple and cook, covered, until vegetables begin to soften, about 15 minutes, stirring occasionally.
- Turn heat to high, add stock and bring to a boil.
- Reduce the heat to low and cook until the carrots are completely tender, about 20 minutes.
- Set aside to cool for 20 minutes.
- Using a slotted spoon, remove the solids and put in a blender or food processer. Blend until smooth. Stir mixture back in pot.
- Serve and enjoy! Refrigerate leftovers.
Adapted from ChopchopFamily
FIND FOOD GET INVOLVED DONATE NOW
Search
Carrot Apple Soup
Serves: 4-6
Serving size: 1 cup
Ingredients
- 1 tablespoon vegetable oil
- 1 medium onion, peeled and chopped
- 1 apple, cored and chopped
- 2 pounds carrots, sliced
- 4 cups chicken or vegetable stock
- Salt and pepper to taste
Preparation
- In a soup pot over medium heat, heat oil.
- Add the onion, carrots, and apple and cook, covered, until vegetables begin to soften, about 15 minutes, stirring occasionally.
- Turn heat to high, add stock and bring to a boil.
- Reduce the heat to low and cook until the carrots are completely tender, about 20 minutes.
- Set aside to cool for 20 minutes.
- Using a slotted spoon, remove the solids and put in a blender or food processer. Blend until smooth. Stir mixture back in pot.
- Serve and enjoy! Refrigerate leftovers.
Adapted from ChopchopFamily