Autumn Carrot Soup

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 2 lbs baby carrots (or 2 lbs peeled and sliced carrots)
• 2 cups peeled diced potatoes (about 1 large potato)
• 2 medium apples, peeled, cored and sliced
• 1 cup chopped onion
• 1 celery rib, chopped
• 1/2 cup apple juice
• 1/2 cup wine (or use another 1/2 cup apple juice or grape juice)
• 3 1/2 cups vegetable broth (or chicken broth)
• 1/4-1/2 teaspoon salt, to taste
• 1/4 teaspoon pepper
• 1/2 teaspoon thyme
• 3/4 teaspoon tarragon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon brown sugar
• 1 cup shredded extra-sharp cheddar cheese
• 1 cup light sour cream

Recipe

• 1 place carrots, potatoes, apples, onion and celery in a large soup pot. add juice, wine, and broth and bring to a boil. cook/simmer for about 15-20 minutes or until carrots are very tender.
• 2 stir in salt, pepper, thyme, tarragon, nutmeg and brown sugar.
• 3 remove from heat and puree (in batches) in a food processor or blender.
• 4 return pureed soup mixture to pot and place on med-low heat. stir in shredded cheese and sour cream. stir often, until cheese is melted and soup is heated through.
• 5 serve.