Carrot Apple Soup

Yield: 7 servings


  • 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


  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.

More To Explore


Salmon Patties

Yields: 6 Servings Ingredients 1 can (213g) of salmon 1 small onion (or about ½ cup/125mL) finely chopped 1 tablespoon (15mL) sweet relish 1 tablespoon


Spinach and Strawberry Salad

Yields: 6 – 8 Servings Ingredients for salad: 1 bag fresh spinach, washed 1 pint fresh strawberries, washed, hulled and cut into quarters Optional: cucumber