Carrot & Apple Soup with Marjoran
Yield
4 servingsPrep
20 minCook
50 minReady
80 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
onions
peeled and chopped |
|
| 2 | tablespoons |
sunflower oil
|
|
| ½ | ounce |
butter
|
|
| 4 | each |
apples
peeled, cored, chopped |
|
| 8 | medium |
carrots
peeled, chopped |
|
| 1 | teaspoon |
salt
|
|
| 1 | tablespoon |
marjoram
|
*
|
| 1 | x |
black pepper
|
*
|
| 2 | pints |
water
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
onions
peeled and chopped |
|
| 3E+1 | ml |
sunflower oil
|
|
| 14.5 | ml/g |
butter
|
|
| 4 | each |
apples
peeled, cored, chopped |
|
| 8 | medium |
carrots
peeled, chopped |
|
| 5 | ml |
salt
|
|
| 15 | ml |
marjoram
|
*
|
| 1 | x |
black pepper
|
*
|
| 946 | ml |
water
|
*
|
Directions
Soften the onions in sunflower oil in a heavy, covered pan.
Add the butter and the carrots and continue softening for 10 to 15 minutes (the onions does not brown !); then add the apples.
Soften for another 5 to 10 minutes, stirring occasionally, until the apples have begun to desintegrate.
Cover with the water, bring to a boil and simmer for 20 to 30 minutes.
Allow to cool slightly, then liquidize, adding the salt, black pepper and marjoram before you do so.
