Carrot, Apple & Celery Soup - cooking recipe

Ingredients

2 lbs carrots, finely diced
1 medium onion, chopped
3 celery ribs, diced (reserve the leaves)
4 cups vegetable stock or 4 cups broth
3 medium apples
2 tablespoons tomato paste
1 bay leaf
2 teaspoons sugar (super fine)
1/4 large lemon
salt
pepper

Preparation

Place the carrots, onion and celery in a lare pan and add the vegetable stock.
Bring to a boil, reduce heat, cover, and let simmer for 10 minutes.
Meanwhile, peel, core, and dice 2 of the apples.
Add the diced apples, tomato paste, bay leaf, and sugar to the pan and bring to a boil over medium heat.
Reduce the heat, partially cover the pan, and let simmer for 20 minutes.
Remove and discard the bay leaf.
Meanwhile, wash, core, and cut the remaining apple into thin slices, without peeling.
Place the apple slices in a small pan and squeeze the lemon juice over apple slices.
Heat the apple slices gently and let simmer for 1-2 minutes, or until the apple is tender.
Drain the apple slices and set aside until required.
Place the carrot and apple mixture in a blender or food processor until smooth.
Gently reheat the soup if necessary and season to taste with salt and pepper.
Ladle the soup into 4 warmed bowls, top with the reserved apple slices and shredded celery leaves.
Serve immediately.