I thought this sounded like a nice light soup for the kids tea. I also had a huge glut of carrots to use up!
No-one liked the lemony apples on top, so I won’t be doing those again.
- 900g carrots, finely chopped
- 1 medium onion, chopped
- 3 celery sticks, diced
- 1 litre of vegetable stock
- 3 medium eating apples (1 for serving)
- 2 tablespoons of tomato puree
- 1 bay leaf
- 2 teaspoon of brown sugar
- 1/4 of a lemon
- salt & pepper
To garnish: Shredded celery leaves
- Put the carrots, onion and celery in a large pan and add the vegetable stock. Bring to the boil and then reduce the heat.. cover and simmer for 10 minutes.
- Peel, core and dice 2 of the apples and add to the pan along with the tomato puree, bay leaf and sugar.
- Bring to the boil and then reduce the heat to simmer for 20 minutes (partially cover).
- Blend the soup until smooth, then return to the pan to reheat & season with salt and pepper.
- While the soup is reheating, wash and core the remaining apple and cut into small thin slices, without peeling.. place into a small pan and squeeze over the lemon juice. Heat for 1-2 minutes until the apples pieces have softened slightly.. then drain.
- Serve the soup topped with apple and shredded celery leaves.