Courtesy of American Institute for Cancer Research
1 Tbsp canola oil
1 medium onion, chopped
1 medium leek, chopped
1 lb peeled carrots, cut in 1/2-inch slices
1 Granny Smith apple, peeled, cored, and chopped
3 c fat-free, reduced-sodium chicken broth
Milk or fat-free, reduced-sodium chicken broth, as desired (optional)
Salt and freshly ground black pepper, to taste
3 Tbsp minced mint, for garnish (optional)
1. Heat oil in medium Dutch oven or large saucepan on medium-high until hot. Saute onion and leek until onion is translucent, 4 minutes.
2. Mix in carrots and apple. Tightly cover pot, reduce heat, and cook gently until vegetables give up most of their juices, 8 to 10 minutes. Add broth. Cover and cook until carrots are very soft, about 30 minutes.
3. Let soup sit, uncovered, about 20 minutes, to cool slightly. Purée 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. Season to taste with salt and pepper.
Serve garnished with mint.