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[quote=Anonymous]A carrot and apple soup. My question is about the carrots - can I use baby carrots and just chop them up? I can't picture what the carrots should look like. This is a kids recipe which is why it is written like this. Thanks!

Makes 12 1/4 cups (6 servings)

Ingredients:

1 tablespoon olive or canola oil
1 medium onion, chopped
2 pounds carrots, peeled and cut crosswise into thin slices
1 apple, peeled (if you like), cored and chopped
8 cups no-salt-added chicken or vegetable broth
1/2 cup Greek-style or plain low-fat yogurt (optional; if you want to make it "creamy")
Salt (optional)
Directions:

With the help of your adult, put the pot on the stove and turn the heat to medium. When the pot is hot, carefully add the oil.

With the help of your adult, add the onion, carrots and apple; cook, covered, until the vegetables are beginning to soften, about 15 minutes. Use the wooden spoon to stir them occasionally while they cook.

With the help of your adult, raise the heat to high, add the chicken or vegetable broth and bring to a boil. Reduce the heat to low, and cook until the carrots are completely tender, about 20 minutes. Remove from the heat to cool for 20 minutes.

With the help of your adult, use a slotted spoon to remove the solids and transfer them to the blender or food processor. Process until smooth. Add the yogurt, if desired, and process again, then stir this mixture back into the soup in the pot. Taste; season with salt, if desired.

Serve right away, or cover and refrigerate for up to 3 days.[/quote]

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