Carrot, Celery & Apple Soup

Carrot, Celery & Apple SoupI 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


  1. 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.
  2. Peel, core and dice 2 of the apples and add to the pan along with the tomato puree, bay leaf and sugar.
  3. Bring to the boil and then reduce the heat to simmer for 20 minutes (partially cover).
  4. Blend the soup until smooth, then return to the pan to reheat & season with salt and pepper.
  5. 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.
  6. Serve the soup topped with apple and shredded celery leaves.

Vegetarian. One husband, Two cats, Three kids.

Tagged with:
Posted in 2013, Light Meals, Vegan, Vegetarian

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