Carrot, Apple and Celery Soup Recipe

I have posted about fruit soups on this blog before. From various comments, fruit-based soups are a novel concept to many, so this recipe is a gentle introduction to the soup type.

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 Soup

Serves: 4

Ingredients

900g (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
1 bayleaf
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.

Serve immediately.

UPDATE! My Big Book of Soup recipes has just been published for Amazon Kindle!

This is the largest eBook of soup recipes ever assembled. With over 1000 soup recipes divided into all the classic soup types.

In addition you get a chapter on the history of soups, with example historic recipes from the stone age right up to the 1880s. Indeed, in the historic chapter there are soup recipes from the stone age, medieval period, Tudor period, Stuart Period, Georgian period and Victorian period, over 160 authentic historic soups covering the entire history of soup making in Europe.

You also get chapters on African soups and Oriental soups, covering the soups of the entire continent of Africa as well as east and southeast Asia (Indian soups are dealt with in a chapter on Curried soups.

There are also chapters on the classic soups, like cream soups, chowders, vegetarian soups, vegetable soups, meat soups, fish and seafood soups, chicken soups, winter warmers and spring soups. In addition you get chapters on more unusual soups like fruit soups and chilled soups. The book is also dotted with recipes for wild food based soups, which are easily accessible from the index.

Every classic and traditional soup type is dealt with in this ebook! Get you copy today and help this blog and the Celtnet Recipes website keep going.