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.

    49 people made this

    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

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. 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.
    2. 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.
    3. Puree one-third at a time in a blender or food processor. Return to the saucepan; cover and cook over medium until heated through.

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