In this hearty vegetarian soup, the fruit (apples in this case) provide an acid not to counteract the sweetness of the carrot. Apple is suggested (a tart eating apple is best) but you could also use under-ripe mangos to good effect.
Carrot, Apple and Celery SoupServes: 4
Ingredients900g (2 lbs) carrots, finely diced
1 medium onion, chopped
3 celery sticks, diced
1l (4 cups) fresh vegetable stock
3 medium-sized eating (dessert) apples
2 tbsp tomato purée
2 tsp caster sugar
1/2 large lemon
salt and freshly-ground black pepper, to taste
celery leaves, shredded, to garnish
Method:Combine the carrots, onion and celery in a large saucepan and pour over the stock. Bring to a boil, reduce to a simmer, cover and cook for 10 minutes.
In the meantime, peel, core and slice 2 of the apples. Add the apple pieces, tomato purée, bayleaf and caster sugar to the saucepan and bring to a boil. Reduce to a simmer, partially cover the pan and cook for 20 minutes. At the end of this time, remove and discard the bayleaf.
In the meantime, wash, core and cut the remaining apple into thin slices (leave the skin on). Place the apple slices in a small pan and squeeze over the juice from the lemon. Heat gently to bring to a simmer and cook for about 90 seconds. Drain off any excess liquid and set aside.
Turn the carrot and apple mixture into a food processor or blender and process until smooth. Pour the soup back into a pan, re-heat gently and season to taste. Ladle the soup into warmed bowls, top with the reserved apple slices and the shredded celery leaves.
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