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Carrot and Apple Soup

PART OF:ÌýNUTRITION SERVICES FOR CANCER PATIENTSÌý>ÌýALL RECIPES

Serves:Ìý 4

Per Serving:Ìý 132 calories, 23g carbs, 4g protein, 4g fat (0g saturated fat), 5g fiber, 496mg sodium.

NOTE:ÌýThis recipe is OK for those on the LMD (Low Microbial Diet)ÌýwithoutÌýmint garnish;ÌýIf restricted on dairy – use lactose free milk if desired.

Ingredients:Ìý

1 medium onion, chopped

1 medium leek, chopped

1 pound peeled carrots, cut in ½ inch slices

3 cups fat-free, reduced sodium chicken broth

1 Granny Smith apple, peeled, cored and chopped

1 Tbsp canola oil

Salt and freshly ground black pepper, to taste

3 Tbsp minced mint, for garnish (optional)

Fat-free milk (or more broth), as desired (optional)

Cooking Directions:

  1. Heat oil in medium Dutch oven or large saucepan over medium-high until hot.ÌýSaute onion and leek until onion is translucent, approximately 4 minutes.
  2. Mix in carrots and apple.ÌýTightly cover pot, reduce heat and cook gently until vegetables give up most of their juices, 8-10 minutes.ÌýAdd broth.ÌýCover and cook until carrots are very soft, about 30 minutes.
  3. Let soup sit, uncovered, about 20 minutes, to cool slightly.Ìý Puree 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.Ìý Season to taste with salt and pepper.Ìý Serve garnished with mint.

Recipe from: American Institute for Cancer Research:Ìý