Notice: Users may be experiencing issues with displaying some pages on stanfordhealthcare.org. We are working closely with our technical teams to resolve the issue as quickly as possible. Thank you for your patience.
 

Details about COVID-19, monkeypox, and the flu vaccine

Carrot and Apple Soup

PART OF: NUTRITION SERVICES FOR CANCER PATIENTS > ALL RECIPES

Serves:  4

Per Serving:  132 calories, 23g carbs, 4g protein, 4g fat (0g saturated fat), 5g fiber, 496mg sodium.

NOTE: This recipe is OK for those on the LMD (Low Microbial Diet) without mint garnish; If restricted on dairy – use lactose free milk if desired.

Ingredients: 

1 medium onion, chopped

1 medium leek, chopped

1 pound peeled carrots, cut in ½ inch slices

3 cups fat-free, reduced sodium chicken broth

1 Granny Smith apple, peeled, cored and chopped

1 Tbsp canola oil

Salt and freshly ground black pepper, to taste

3 Tbsp minced mint, for garnish (optional)

Fat-free milk (or more broth), as desired (optional)

Cooking Directions:

  1. Heat oil in medium Dutch oven or large saucepan over medium-high until hot. Saute onion and leek until onion is translucent, approximately 4 minutes.
  2. Mix in carrots and apple. Tightly cover pot, reduce heat and cook gently until vegetables give up most of their juices, 8-10 minutes. Add broth. Cover and cook until carrots are very soft, about 30 minutes.
  3. Let soup sit, uncovered, about 20 minutes, to cool slightly.  Puree soup in a blender or food processor, if necessary in two batches. (Blender makes a smoother soup.) If soup is too thick, add milk or broth, as desired.  Season to taste with salt and pepper.  Serve garnished with mint.

Recipe from: American Institute for Cancer Research: www.aicr.org