Carrot, Apple & Celery Soup

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 lbs carrots, finely diced
• 1 medium onion, chopped
• 3 celery ribs, diced (reserve the leaves)
• 4 cups vegetable stock or 4 cups broth
• 3 medium apples
• 2 tablespoons tomato paste
• 1 bay leaf
• 2 teaspoons sugar (super fine)
• 1/4 large lemon
• salt
• pepper

Recipe

• 1 place the carrots, onion and celery in a lare pan and add the vegetable stock.
• 2 bring to a boil, reduce heat, cover, and let simmer for 10 minutes.
• 3 meanwhile, peel, core, and dice 2 of the apples.
• 4 add the diced apples, tomato paste, bay leaf, and sugar to the pan and bring to a boil over medium heat.
• 5 reduce the heat, partially cover the pan, and let simmer for 20 minutes.
• 6 remove and discard the bay leaf.
• 7 meanwhile, wash, core, and cut the remaining apple into thin slices, without peeling.
• 8 place the apple slices in a small pan and squeeze the lemon juice over apple slices.
• 9 heat the apple slices gently and let simmer for 1-2 minutes, or until the apple is tender.
• 10 drain the apple slices and set aside until required.
• 11 place the carrot and apple mixture in a blender or food processor until smooth.
• 12 gently reheat the soup if necessary and season to taste with salt and pepper.
• 13 ladle the soup into 4 warmed bowls, top with the reserved apple slices and shredded celery leaves.
• 14 serve immediately.