Carrot and Apple Soup recipe

CARROT AND APPLE SOUP

1 tablespoon canola oil

1 medium onion, chopped

1 medium leek, chopped

1 pound carrots, cut into ½ inch slices

1 Granny Smith apple, peeled, cored and

chopped

3 cups fat-free, reduced-sodium chicken broth,

milk or more broth as desired

Salt and freshly ground pepper, to taste

Heat oil in large saucepan over medium-high heat until hot. Sauté onion and leek, until onion is translucent, 4 minutes. Mix in carrots and apple. Cover pot tightly, reduce heat and cook gently until vegetables give up most of their juices, about 8 minutes. Add broth.

Cover and cook until carrots are very soft, about 30 minutes. Uncover soup, let cool for

20 minutes. Puree soup in blender or food processor in batches. If soup is too thick, add milk or broth to think. Season with salt and pepper. Soup maybe be frozen or refrigerated at this point. Reheat, stirring continuously. Add snips of fresh herbs, mint or parsley on top of individual servings for garnish.

Serves 4.