Carrot, Apple and Celery Soup

This recipe comes from "Soup" from Love Foods. I made a small change to use red pepper paste to take out the acid taste and add in some sweetness from the red pepper. The flavor is very rich carrot taste and the texture is thick.  If you like a thinner consistency, add more stock thin it out.  This recipe is vegetarian and I made it using all organic ingredients.

Ingredients:

2 lb carrots, diced
1 medium onion, chopped
3 celery stalks, diced
4 cups vegetable stock
2 medium apples, chopped
2 TBS red pepper paste, use tomato paste if you cannot find red pepper paste
1 Bay leaf
2 tsp superfine sugar
1 tsp kosher salt
1/4 tsp pepper

Here's how:

Add the carrots, onion and celery to the stock in a soup pot.

Veggies in the pot

Broth

After cooking for 5 minutes

Bring it to a boil and then reduce the heat to a simmer for 10 minutes.

After coming to a boil

Add the apples, paste, bay leaf and sugar to the pot and bring it back to a boil. 

Apples diced

Apples, sugar, bay leaf and paste into the pot

Cover, reduce to a simmer and cook for 20 minutes.

Soup ready to puree

Turn off the heat, remove the bay leaf and puree the soup using an immersion blender or regular blender.

Immersion blender into the pot

Add the salt and pepper. 

Pureed and seasoned

Serve.