'Tis the season for cinnamon and spice and everything nice! What better way to use the sweet spices, traditionally found in pumpkin pies and cookies, in an all new way? My Carrot Apple Soup is a sweet and savory soup reminiscent of pumpkin pie flavors without the guilt.

What (your ingredients):

1 tablespoon butter
1 yellow onion, finely diced
2 apples, diced (1/2 of one apple reserved for topping)
5 medium carrots, peeled and diced
3 cups chicken or vegetable stock
1/2 tablespoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/8 teaspoon allspice
Optional toppings: reserved diced apple, pecans, dried cranberries, pepitas

How (your directions):

Cook all ingredients over medium heat until tender.

Puree in small batches or use an immersion blender until smooth.

Serve with optional toppings (I like a combination!):

Enjoy!

Why (the science): ): Each cup of Carrot Apple Soup contains only 140 calories, but packs a vitamin punch, providing 210% of your vitamin A daily recommendation and 50% of your vitamin C recommendation. Wow!  Click on my Carrot Apple Soup - Nutrition Label to see more!

A snapshot of these two vitamins: • Vitamin A promotes healthy vision and immunity • Vitamin C promotes a healthy immune system, makes collagen (for wound healing), and is a powerful antioxidant

You can read more about vitamin A in the University of Maryland’s Medical Center site and more about vitamin C from the National Institutes of Health.

P.S. Many thanks to Brewers Organics for providing fresh, local, organic, and delicious ingredients found in this recipe.  You have to check this awesome company out!