Description
A warm and comforting soup with sweet apples and earthy carrots, perfect for chilly autumn evenings.
Ingredients
Scale
- 4 large carrots, chopped
- 2 apples, peeled and chopped
- 4 cups vegetable or chicken broth
- 1 cup fat-free half and half
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground ginger (optional)
- 1 tablespoon olive oil (for sautéing, optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped carrots and apples, and sauté for about 5 minutes until softened.
- Pour in the broth and bring to a boil.
- Lower the heat and let it simmer for about 20 minutes, or until the carrots are tender.
- Use an immersion blender to puree the soup until smooth.
- Stir in the fat-free half and half, and season with salt, pepper, and ginger if using.
- Heat through before serving. Enjoy!
Notes
This soup can be made ahead and stored in the refrigerator for up to 4 days. It also freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 10g
- Sodium: 550mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg