Carrot And Apple Soup Recipes
CARROT AND APPLE JUICE
This is an extremely healthy drink I have almost every morning and great on detoxes as you get all your needed nutrients. You just have to play around to find the perfect drink. I find if you add beetroot, it makes it a fantastic color and gives extra flavor. To get the full benefit of the flavor, swish the juice around in your mouth; this is where lots of nutrients are digested. Enjoy!
Provided by xprincessx
Categories 100+ Breakfast and Brunch Recipes Drinks
Time 10m
Yield 1
Number Of Ingredients 4
Steps:
- Run carrots, apples, and celery through a juicer (alternating carrot, apple, and celery) according to manufacturer's instructions. Add ginger to juicer and process.
Nutrition Facts : Calories 276.6 calories, Carbohydrate 68.6 g, Fat 1.3 g, Fiber 15.9 g, Protein 4 g, SaturatedFat 0.2 g, Sodium 265.8 mg, Sugar 43.6 g
CARROT AND APPLE SOUP
Make and share this Carrot and Apple Soup recipe from Food.com.
Provided by ElsaF
Categories Apple
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cook chopped apples and carrots in chicken broth over medium heat until tender, about 30-40 minutes.
- Add nutmeg.
- Puree soup in blender or food processor (be careful with the hot soup).
- Stir in the evaporated milk.
- Soup can be served hot or cold.
Nutrition Facts : Calories 267.5, Fat 4.6, SaturatedFat 1.4, Cholesterol 7.2, Sodium 2534.7, Carbohydrate 33.1, Fiber 4.9, Sugar 23.5, Protein 24.4
CARROT APPLE SOUP
"On a brisk fall day, nothing is more appealing than a steaming bowl of this soup," says field editor Ruby Williams of Bogalusa, Louisiana. "Even though it's lower in fat, it still has old-time goodness."
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 7 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, melt the margarine. Add carrots, apples, onion and celery; cook and stir until onion is tender, about 5 minutes. Add broth, sage, pepper and bay leaf; bring to a 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.
Nutrition Facts : Calories 90 calories, Fat 3g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 131mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
CURRIED SWEET POTATO, CARROT, AND APPLE SOUP
Great spicy and savory vegetarian sweet potato soup! Keeps well, and the flavors improve overnight in the fridge. It can be eaten hot or chilled.
Provided by emccabe
Time 1h20m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Mix sweet potatoes, carrots, apples, and onion together in a large baking dish. Drizzle with oil and toss to coat. Stir in curry powder, garlic salt, and pepper. Cover with foil.
- Roast in the preheated oven for 20 minutes. Remove foil and roast until vegetables are tender, another 10 minutes. Remove from the oven and allow to cool, about 10 minutes.
- Transfer vegetables to a pot and mash or puree with an immersion blender. Stir in milk, ginger, and lemon juice. Bring to a simmer and cook for 20 minutes.
- Serve warm with crumbled goat cheese.
Nutrition Facts : Calories 253.5 calories, Carbohydrate 46.3 g, Cholesterol 5.2 mg, Fat 5.1 g, Fiber 7.8 g, Protein 7.9 g, SaturatedFat 1.4 g, Sodium 1093.3 mg, Sugar 20.9 g
CARROT, APPLE & CELERY SOUP
For this delicious fresh-tasting soup, use your favorite apple rather than a cooking variety, which will give too tart a flavor. This soup is the perfect choice for the starte of a special-occasion meal or as part of a light lunch. Taken from "The Best Ever Low Fat" cookbook. Note: you can also substitute 1 large peeled and chopped potato instead of the celery and garnish with sprigs of parsley.
Provided by jonesies
Categories Apple
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place the carrots, onion and celery in a lare pan and add the vegetable stock.
- Bring to a boil, reduce heat, cover, and let simmer for 10 minutes.
- Meanwhile, peel, core, and dice 2 of the apples.
- Add the diced apples, tomato paste, bay leaf, and sugar to the pan and bring to a boil over medium heat.
- Reduce the heat, partially cover the pan, and let simmer for 20 minutes.
- Remove and discard the bay leaf.
- Meanwhile, wash, core, and cut the remaining apple into thin slices, without peeling.
- Place the apple slices in a small pan and squeeze the lemon juice over apple slices.
- Heat the apple slices gently and let simmer for 1-2 minutes, or until the apple is tender.
- Drain the apple slices and set aside until required.
- Place the carrot and apple mixture in a blender or food processor until smooth.
- Gently reheat the soup if necessary and season to taste with salt and pepper.
- Ladle the soup into 4 warmed bowls, top with the reserved apple slices and shredded celery leaves.
- Serve immediately.
Nutrition Facts : Calories 179, Fat 0.8, SaturatedFat 0.1, Sodium 246.5, Carbohydrate 44.1, Fiber 10.4, Sugar 25.9, Protein 3.3
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#weeknight #time-to-make #course #main-ingredient #preparation #healthy #5-ingredients-or-less #bisques-cream-soups #soups-stews #fruit #easy #low-fat #dietary #low-cholesterol #low-saturated-fat #low-calorie #low-carb #healthy-2 #low-in-something #apples #4-hours-or-less
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