Carrot Apple Soup
- Course: Main Course
- Features: Meatless, Fast, Healthy, Kid-Friendly
Summary:
The apple in this simple, scrumptious soup will make the sweet carrots and onions even sweeter. Those are all fall ingredients, which makes this the perfect back-to-school lunch choice.
You'll need a cutting board, a sharp knife (and an adult to wield it), measuring spoons, a pot with a lid, a slotted spoon, a wooden mixing spoon, a measuring cup and a blender or food processor.
MAKE AHEAD: The soup can be refrigerated for up to 3 days.
Makes 12 1/4 cups (6 servings)
Ingredients:
- 1 tablespoon olive or canola oil
- 1 medium onion, chopped
- 2 pounds carrots, peeled and cut crosswise into thin slices
- 1 apple, peeled (if you like), cored and chopped
- 8 cups no-salt-added chicken or vegetable broth
- 1/2 cup Greek-style or plain low-fat yogurt (optional; if you want to make it "creamy")
- Salt (optional)
Directions:
With the help of your adult, put the pot on the stove and turn the heat to medium. When the pot is hot, carefully add the oil.
With the help of your adult, add the onion, carrots and apple; cook, covered, until the vegetables are beginning to soften, about 15 minutes. Use the wooden spoon to stir them occasionally while they cook.
With the help of your adult, raise the heat to high, add the chicken or vegetable broth and bring to a boil. Reduce the heat to low, and cook until the carrots are completely tender, about 20 minutes. Remove from the heat to cool for 20 minutes.
With the help of your adult, use a slotted spoon to remove the solids and transfer them to the blender or food processor. Process until smooth. Add the yogurt, if desired, and process again, then stir this mixture back into the soup in the pot. Taste; season with salt, if desired.
Serve right away, or cover and refrigerate for up to 3 days.
Recipe Source:
From Sally Sampson; adapted from the Fall 2011 issue of ChopChop magazine.
E-mail the Food Section with recipe questions.
(Matt McClain for The Washington Post)
