Ingredients (Serves 4)

• 900 g carrots, finely diced
• 1 medium onion, chopped
• 3 sticks celery, diced
• 1 liter fresh vegetable stock
• 3 medium size apples
• 2 tbsp tomato puree
• 1 bay leaf
• 2 tsp caster sugar
• ¼ large lemon
• salt and pepper
• celery leaves, washed and shredded, to garnish

1. Place the carrots, onion and celery in a large saucepan and add the stock. Bring to the boil, cover and simmer for 10 minutes.
2. Meanwhile, peel, core and dice 2 of the apples. Add the pieces of apple, tomato puree, bay leaf and caster sugar to the saucepan and bring to the boil. Reduce the heat, half cover and allow to simmer for 20 minutes. Remove and discard the bay leaf.
3. Meanwhile, wash, core and cut the remaining apple into thin slices, leaving on the skin. Place the apple slices in a small saucepan and squeeze over the lemon juice. Heat gently and simmer for 1 to 2 minutes until tender. Drain and set aside.
4. Place the carrot and apple mixture in a blender or food processor and blend until smooth. Alternatively, press the carrot and apple mixture through a sieve with the back of a wooden spoon.
5. Gently reheat the soup if necessary and season with salt and pepper to taste. Ladle the soup into warm bowls and serve topped with the reserved apple slices and shredded celery leaves.

“Soaking light colored fruit in lemon juice helps to prevent it from turning brown.”

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