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Soup Image - Masterfile

Time: 40 minutes
Serves: 6


  • 2 Tbsp olive oil
  • 1 white onion, chopped
  • 2 garlic cloves, smashed
  • 2 tsp chopped fresh ginger
  • 1 lb carrots, peeled and chopped, plus 1 whole carrot, peeled and halved
  • 2 Fuji apples, peeled and chopped, plus 1 apple, finely diced
  • 1 quart low-sodium vegetable broth
  • 1 tsp salt
  • Freshly ground black pepper to taste
  • Hot sauce, such as Tabasco**
  • 1/2 cup chopped fresh chives


  1. Heat olive oil over medium heat in a sauce pot. Cook onion, garlic and ginger 2 minutes or until soft. Stir in chopped carrots and apples and cook 1 minute. Add halved carrot (this will be removed and finely diced for garnish later) and vegetable broth. Bring to a boil, then reduce heat to simmer, partially covered, for 30 minutes.
  2. Remove halved carrot, finely dice and set aside. Working in batches, carefully puree soup in a blender until smooth. Return soup to the pot and add salt and pepper. Garnish each bowl with finely diced apples and carrots and top with a swirl of hot sauce** and a sprinkling of chopped fresh chives.

**Omit if you have bladder issues

Nutrition Per Serving: 131 calories, 1 g protein, 22 g carbohydrates, 4 g fiber, 5 g fat, 1 g saturated fat, 0 mg cholesterol, 536 mg sodium

From our sister publication, Diabetes Focus, Fall 2011

Publication Review By: the Editorial Staff at HealthCommunities.com

Published: 11 Jul 2011

Last Modified: 25 Mar 2015