Carrot and Apple Soup

Recipe Source

American Institute for Cancer Research

Ingredients

1 Tbsp canola oil
1 medium onion, chopped
1 medium leek, chopped 1 lb peeled carrots, cut in ¹⁄₂ inch slices
1 Granny Smith apple, peeled, cored, and chopped
3 cups fat-free, reduced-sodium chicken broth Milk or fat-free, reduced-sodium chicken broth, as desired (optional)
Salt and freshly ground black pepper, to taste
3 Tbsp minced mint, for garnish (optional)

Directions

Heat oil in medium Dutch oven or large saucepan on medium-high until hot. Saute onion and leek until onion is translucent, 4 minutes.
Mix in carrots and apple. Tightly cover pot, reduce heat, and cook gently until vegetables give up most of their juices, 8 to 10 minutes. Add broth. Cover and cook until carrots are very soft, about 30 minutes.
Let soup sit, uncovered, about 20 minutes, to cool slightly. Purée soup in a blender or food processor, if necessary in two batches. (Blender makes a smoother soup.) If soup is too thick, add milk or broth, as desired. Season to taste with salt and pepper. Serve garnished with mint.

Contributor

American Institute for Cancer Research

The American Institute for Cancer Research champions the latest and most authoritative scientific research from around the world on cancer prevention and survival through diet, weight and physical activity, so that they can help people make informed lifestyle choices to reduce their cancer risk.