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Apple and Carrot Soup

ingredients

serves 4
25 g butter
1 red onion, finely sliced
250 g carrots, sliced
400 g Bramley apples
600 ml vegetable stock
2 tsp granulated sugar
salt and freshly ground black pepper
chopped fresh parsley, to serve

method

1. Melt the butter in a medium-sized pan, add the onion and carrots and stir so that all the vegetables are evenly coated in the butter. Cover the pan and cook gently for 15 minutes, stirring occasionally.

2. Meanwhile, peel, core and slice the apples. Add them to the pan with the vegetable stock and sugar. Return to the boil, cover and simmer for 10 minutes.

3. Allow to cool slightly then purée in a blender or processor. Return to the pan and reheat.

4. Season to taste, and sprinkle with chopped parsley before serving.

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