Carrot and apple soup
45 min
Nothing is more appealing than a steaming bowl of this cosy carrot and apple soup when the nights start to draw in.
Ruby
49 people made this
Ingredients
Serves: 7
- 1 tablespoon butter
- 475g carrots, thinly sliced
- 2 medium tart apples, peeled and chopped
- 1 medium onion, chopped
- 1 stick of celery, thinly sliced
- 1.2L reduced salt chicken stock
- 1/2 teaspoon dried sage
- 1/4 teaspoon pepper
- 1 bay leaf
Method
Prep:15min ›
Cook:30min ›
Ready in:45min
- Melt butter in a large saucepan over medium heat. Add carrots, apples, onion and celery; cook and stir until onion has softened, about 5 minutes.
- Add stock, sage, pepper and bay leaf; bring to the boil. Reduce heat; cover and simmer for 20 minutes or until carrots are tender. Remove bay leaf. Cool soup for 5 minutes.
- Puree one-third at a time in a blender or food processor. Return to the saucepan; cover and cook over medium until heated through.
