When you include the American Institute for Cancer Research in your estate plans, you make a major difference in the fight against cancer.

Corporate Champions who partner with the American Institute for Cancer Research stand at the forefront of the fight against cancer

The Continuous Update Project (CUP) is an ongoing program that analyzes global research on how diet, nutrition and physical activity affect cancer risk and survival.

A major milestone in cancer research, the Third Expert Report analyzes and synthesizes the evidence gathered in CUP reports and serves as a vital resource for anyone interested in preventing cancer.

AICR has pushed research to new heights, and has helped thousands of communities better understand the intersection of lifestyle, nutrition, and cancer.

Read real-life accounts of how AICR is changing lives through cancer prevention and survivorship.

We bring a detailed policy framework to our advocacy efforts, and provide lawmakers with the scientific evidence they need to achieve our objectives.

AICR champions research that increases understanding of the relationship between nutrition, lifestyle, and cancer.

AICR’s resources can help you navigate questions about nutrition and lifestyle, and empower you to advocate for your health.

AICR is committed to putting what we know about cancer prevention into action. To help you live healthier, we’ve taken the latest research and made 10 Recommendations for Cancer Prevention.

Vegetarian, Sponsored, Fall, Soup |80 calories per serving| 90 minute recipe

Carrot and Apple Soup

This fall soup is full of deep orange carrots and bright red apples, colorful representations of the changing season ahead. Both foods contain cancer-fighting fiber and other potent protective compounds like beta-carotene (carrots) and quercetin (apples). A blender or food processor makes this dish decadent and creamy without a lot of calories.

Ingredients

1x
2x
3x
  • 1 Tbsp. canola oil
  • 1 medium onion, chopped
  • 1 medium leek, white part only, rinsed well and chopped
  • 1 pound carrots, peeled and cut into 1/2- inch slides
  • 1 tart apple, peeled, cored, and chopped
  • 3 cups fat-free, reduced-sodium chicken broth
  • Salt and freshly ground black pepper
  • 3 Tbsp. minced fresh mint leaves, for garnish
Makes 6 servings (about 1 cup per serving). Per serving: 80 calories, 2.5 g total fat (0 g saturated fat, 0 g trans fat), 0 mg cholesterol, 15 g carbohydrates, 2 g protein, 3 g dietary fiber, 240 mg sodium, 9 g sugar, 0 g added sugar.

Directions

  1. In Dutch oven or large, heavy pan, heat canola oil over medium-high heat until hot. Add the onion and leek and sauté for about 4 minutes, until the onion is translucent.
  2. Mix in carrots and apple. Reduce heat to medium-low, cover, and cook for 5 minutes, stirring often.
  3. Add broth, cover, and bring to a boil over high heat. Then reduce heat to low and simmer for about 30 minutes, until carrots are soft. Remove pot from heat and set soup aside to cool slightly.
  4. In a blender or food processor, puree soup in batches until smooth. Return soup to pan and heat to very hot before serving. If soup is too thick, add more broth, as desired. Season to taste with salt and pepper and serve, garnishing each serving with mint.

Sponsors

Recipes you might also love:

Leave a comment

We love to hear from the community! If you made the recipe, please choose a star rating, too.

There are no reviews yet. Be the first one to write one.

Close
Cancer Health Check:

Are you doing everything you can to protect yourself?