Source:

Classifications: Soups and Stews

Qty Measure Ingredient

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1 tablespoon reduced-fat margarine

8 medium carrots, thinly sliced

2 medium tart apples, peeled and chopped

1 medium onion, chopped

1 rib celery, thinly sliced

5 cups low-sodium chicken broth

1/2 teaspoon rubbed sage

1/4 teaspoon pepper

1 bay leaf

Instructions: In a large saucepan,melt the margarine. Add carrots, apples, onion and celery; cook and stir until onion is tender, about 5 minutes. Add broth, sage, pepper and bay leaf; bring to a boil. Reduce heat;cover and simmer for 20 minutes or until carrots are tender. Remove bay leaf. Cool soup for 5 minutes. Puree one-third at a time in a blender or food processor. Return to the saucepan; cover and cook over medium until heated through.

Staging:

Variations:

Background: Note: DIABETIC EXCHANGES: One 1-cup serving equals 1 vegetable, 1/2 fruit, 1/2 fat; also 90 calories, 131 mg sodium, 4 mg cholesterol, 16 gm carbohydrate, 3 gm protein, 3 gm fat.

Serves: 7

Food Exchanges: