Ingredients:

1 Tbsp canola oil	3 cups fat-free, reduced sodium chicken broth
1 medium onion, chopped	Fat-free milk (or more broth), as desired (optional)
1 medium leek, chopped	salt and freshly ground black pepper, to taste
1 pound peeled carrots, cut in ½ inch slices	3 Tbsp minced mint, for garnish (optional)
1 Granny Smith apple, peeled, cored and chopped

Heat oil in medium Dutch oven or large saucepan over medium-high until hot. Saute onion and leek until onion is translucent, approximately 4 minutes.

Mix in carrots and apple. Tightly cover pot, reduce heat and cook gently until vegetables give up most of their juices, 8-10 minutes. Add broth. Cover and cook until carrots are very soft, about 30 minutes.

Let soup sit, uncovered, about 20 minutes, to cool slightly.  Puree soup in a blender or food processor, if necessary in two batches. (Blender makes a smoother soup.) If soup is too thick, add milk or broth, as desired.  Season to taste with salt and pepper.

Serve garnished with mint.

Serves 4: Per Serving: 132 calories, 23g carbs, 4g protein, 4g fat (0g saturated fat), 5g fiber, 496mg sodium

*This recipe is OK for those on the LMD (Low Microbial Diet) without mint garnish;
If restricted on dairy – use lactose free milk if desired*