Eat Without

Apple Carrot Soup

Source: Healthy & Delicious: Simple Ways to Low Fat Chinese Cooking San Francisco Department of Public Health Chinatown Public Health Center

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

Ginger and orange peel are the secret ingredients to this pork, apple, and carrot soup.

Makes
8 servings

Ingredients

  • 1 pound lean pork, cut into chunks
  • 4 medium apples, cored and quartered (with skin)
  • 4 large carrots, peeled and cut into chunks
  • orange peel, dried (1 teaspoon, optional)
  • 4 slices ginger
  • 1/2 teaspoon salt
  • 20 cups water

Directions

  1. Wash hands with soap and water.
  2. In a large pot over high heat, combine all ingredients, bring to a boil.
  3. Reduce heat to medium and simmer until soup reduces to about 8 cups of liquid, about 3 to 4 hours.
  4. Skim fat from surface and serve.
  5. Store leftover soup covered in refrigerator for up to 3 days.

Notes

Learn more about: Apples Carrots Oranges Ginger

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.