1 tbsp reduced-fat margarine
8 carrots, medium, thinly sliced
2 tart apples, medium, peeled and chopped
1 onion, medium, chopped
1 celery rib, thinly sliced
5 cups low-sodium chicken broth
½ tsp rubbed sage
¼ tsp pepper
1 bay leaf
In a large saucepan, melt the margarine.
Add carrots, apples, onion and celery; cook and stir until the onion is tender (about 5 minutes).
Add broth, sage, pepper and bay leaf; bring to a boil.
Reduce heat; cover and simmer for about 20 minutes or until carrots are tender.
Remove bay leaf.
Cool soup for 5 minutes.
Puree (⅓ at a time) in a blender or food processor.
Return to the saucepan; cover and cook over medium heat until heated through.
Sugar: 17g
:
Calcium: 64mg
Calories: 182kcal
Carbohydrates: 31g
Fat: 5g
Fiber: 6g
Iron: 1mg
Potassium: 782mg
Protein: 8g
Saturated Fat: 1g
Sodium: 209mg
Vitamin A: 20556IU
Vitamin C: 13mg
