Carrot Apple Soup

Yield: 7 servings

Ingredients

• 1 tablespoon butter or oil
• 8 medium carrots, thinly sliced
• 2 medium tart apples, peeled and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 celery rib, thinly sliced
• 5 cups low-sodium chicken broth
• 1/2 teaspoon rubbed sage
• 1/4 teaspoon pepper
• 1 bay leaf

Directions

1. In a large saucepan, melt the margarine.
2. Add carrots, apples, onion, garlic and celery; cook and stir until onion is tender, about 5 minutes.
3. 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.
4. Cool soup for 5 minutes.
5. Puree one-third at a time in a blender or food processor.
6. Return to the saucepan; cover and cook over medium until heated through.