Apple Carrot Soup


Makes: 8 servings

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


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



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



Learn more about:



United States Department of Agriculture -

San Francisco Department of Public Health, Chinatown Public Health Center.
Healthy & Delicious--Simple Ways to Low Fat Chinese Cooking