Carrot and Apple Soup Recipe

Courtesy of American Institute for Cancer Research

Ingredients:

• 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)

Directions:
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.