Ingredients
1 tablespoon reduced-fat margarine8 medium carrots, thinly sliced2 medium tart apples, peeled and chopped1 medium onion, chopped1 celery rib, thinly sliced5 cups low-sodium chicken broth1/2 teaspoon rubbed sage1/4 teaspoon pepper1 bay leaf
Preparation
In a large saucepan, melt the margarine. Add carrots, apples, onion and celery; cook and stir until onion is tender, about 5 minutes. Add broth, sage, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until carrots are tender. Remove bay leaf. Cool soup for 5 minutes. Puree one-third at a time in a blender or food processor. Return to the saucepan; cover and cook over medium until heated through.
