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Carrot and Apple Soup

8 c Chicken broth
1 lb Tart green apples; cored, peeled, chopped (two cups)
1 lb Carrots; chopped (3 1/2 c.)
1/2 c Light cream or milk
Thin apple slices; for garnish

Put broth in a large pot. Add chopped apples and carrots. Bring to a boil. Cover and reduce heat to Low heat. Simmer for 1 hour until carrots are very tender. Blend in batches until smooth. Stir in cream or milk. Serve hot or cold. Garnish with apple slices.

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