Recipe

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• 1 cup carrot (diced )
• 1/2 cup celery (diced )
• 1/2 cup onion (diced )
• 2 quarts water
• 3/4 cup apple juice
• 3/4 cup cherry juice
• 2 tbsp brown sugar
• 2 tbsp lemon juice
• 1 tsp salt
• 1/4 tsp cinnamon
• 1/4 tsp ginger
• 1/8 tsp nutmeg
• 1/2 cup red delicious apple (diced, skin on )
• 1/2 cup golden delicious apple (diced, skin on )
• 1/2 cup peach (diced, skin on )
• 1/2 cup pear (diced, skin on )
• 1/4 cup blueberries (diced )
• 1 1/2 tbsp cornstarch

• 1 Place carrots, celery, onion and water in large pot (not aluminum) and bring to a boil.
• 2 Simmer for 20 minutes.
• 3 Strain, discarding vegetables and leaving only the stock.
• 4 Add juices, brown sugar, lemon juice, salt, and spices and simmer for 10 minutes.
• 5 Add fruits and bring to a boil, then simmer another 10 minutes.
• 6 Strain mixture, putting fruits into food processor.
• 7 Process fruits until coarsely chopped.
• 8 Mix cornstarch with small amount of water and add to stock to thicken.
• 9 Add processed fruit to stock and heat through.
• 10 Serve with thick sliced cinnamon toast.
• 11 For an elegant presentation, cut cinnamon toast into rings and float on top of soup.
• 12 May be served hot or cold.