Friday, June 15, 2012

Carrot, Apple and Celery Soup


The other day when I was baking Vanilla Apple Pear Cake, my hubby brought home a carton full of apples while I needed only two for baking the cake. So there are a bunch of apples still in the refrigerator waiting for their turn to be used. With intent to put the apples to some good use, I thought of incorporating them in my soup. Besides, as some serious endeavors to shed weight are underway, this carrot apple soup is exactly what I need to feel my tummy filled without any guilt afterwards.

Addition of butter into this soup is absolutely discretional. It will taste yummy regardless of butter or any other taste boosting agent.





Ingredients:                                    Cooking time: 25-30 minutes
ü  2 lb/900 gm carrots, coarsely diced
ü  3 medium size apples
ü  1 medium size onion (chopped)
ü  3 celery stalks (chopped)
ü  4 cups vegetable stock
ü  1 tomato (pureed)
ü  1 bay leaf
ü  2 tsp sugar
ü  1 lime
ü  Salt and pepper taste wise
ü  Shredded celery leaves (for garnishing)
ü  15 gm of butter (optional)
Method:
1) Pour 4 cups of vegetables stock in a large pan. Slide in carrot, celery and onion. Bring to a boil and reducing the heat, cook covered for 10 minutes. (Alternately, you may do the same in microwave. Just toss the ingredients together in a microwave safe bowl and pour vegetables stock into it. Cook in microwave for 10 minutes.)
2) Meanwhile, peel, core and dice 2 apples. Add the diced apples, tomato paste, bay leaf and sugar to the pan on flame and bring to a boil over medium heat. Cook covered till vegetables soften. (If cooking in microwave, then toss in the apples, tomato paste, bay leaf and sugar to the same bowl together with carrots and celery. Cook again for 10 minutes in microwave.)
3) Now in a blender, grind the vegetable mixture into a fine and smooth paste. If cooking on stove top, return the soup to the rinsed-out pan, reheat gently. Season the taste with salt and pepper. Add butter. Do the same if cooking in microwave. Cook for 5 minutes. (I like my soup in semi-thick consistency, so accordingly I measured out additional water into the soup before returning it back to the microwave. You may do my way or keep it as it is.)
4) About the remaining apple, core it and cut it into thin slices without peeling and squeeze lemon juice over it. Place the slices then in a bowl and heat them gently. Let simmer for 1-2 minutes until apple is tender. (Do the same in microwave for approximately 3 minutes.) Set aside until ready to serve.
5) Ladle the soup into serving bowls, top with apples slices and shredded celery leaves. Serve immediately.


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