Holidays Occasions Party Brunch Party Curried Carrot & Apple Soup 5.0 (2) 2 Reviews This colorful soup is both simple and delicious. Use apples that cook up soft; McIntosh are great. By Ken Haedrich Updated on April 22, 2024 Reviewed by Dietitian Sylvia Geiger, M.S., RD Reviewed by Dietitian Sylvia Geiger, M.S., RD As EatingWell’s former dietitian and nutrition advisor, Sylvia Geiger worked closely with the culinary and editorial team to ensure that our recipes are not only delicious, but also meet the nutrition parameters we have set for ourselves. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Cook Time: 40 mins Additional Time: 20 mins Total Time: 1 hr Servings: 8 Yield: 8 servings, generous 3/4 cup each Nutrition Profile: Low-Carb Low-Fat High-Fiber Gluten-Free Low-Calorie Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1 tablespoon extra-virgin olive oil 1 large onion, chopped (2 cups) 1 stalk celery, finely chopped 1 tablespoon curry powder 5 large carrots, peeled and thinly sliced (3 cups) 2 large McIntosh or other apples, peeled and coarsely chopped (3 cups), peeled and coarsely chopped (3 cups) 1 bay leaf 4 ½ cups reduced-sodium chicken broth ¼ teaspoon salt Freshly ground pepper, to taste 2 tablespoons low-fat plain yogurt, for garnish (optional) 1 tablespoon chopped fresh parsley, dill or basil for garnish (optional) Directions Heat oil in a large saucepan or medium soup pot over medium heat. Stir in onion and celery; cook until the onion is softened and translucent, 8 to 12 minutes; do not brown. Stir in curry powder, then add carrots, apples and bay leaf. Stir well over medium heat for 2 minutes, then add broth and salt. Bring the mixture to a low boil, then reduce the heat to low. Cover tightly and simmer until the carrots and apples are tender, 20 to 25 minutes. Remove the bay leaf. Using a large slotted spoon, transfer the soup solids to a food processor, adding about 12 cup of the broth; process to a smooth puree. Pour the puree back into the soup. Reheat and season with pepper. Serve piping hot, garnishing each serving, if you like, with a dab of yogurt and a sprinkle of fresh herbs. Tips Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 3 months. Originally appeared: EatingWell Magazine, Fall 2002 Save Rate Print Nutrition Facts (per serving) 73 Calories 2g Fat 12g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Serving Size generous 3/4 cup Calories 73 % Daily Value * Total Carbohydrate 12g 4% Dietary Fiber 3g 11% Total Sugars 7g Added Sugars 0g 0% Protein 3g 5% Total Fat 2g 3% Saturated Fat 0g 2% Vitamin A 7561IU 151% Vitamin C 7mg 7% Folate 20mcg 5% Sodium 421mg 18% Calcium 28mg 2% Iron 1mg 3% Magnesium 13mg 3% Potassium 348mg 7% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.