Best Autumn Carrot Soup Recipes

AUTUMN CARROT SOUP

Autumn Carrot Soup image

Make and share this Autumn Carrot Soup recipe from Food.com.

Provided by Parsley

Categories Vegetable

Time 35m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

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 white onion
1 celery rib, chopped
1/2 cup apple juice
1/2 cup white wine (or use another 1/2 cup apple juice or white 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

Steps:

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.
Stir in salt, pepper, thyme, tarragon, nutmeg and brown sugar.
Remove from heat and puree (in batches) in a food processor or blender.
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.
Serve.

Nutrition Facts : Calories 228.3, Fat 8.8, SaturatedFat 5.5, Cholesterol 27.4, Sodium 293.3, Carbohydrate 29.1, Fiber 4.1, Sugar 13.9, Protein 7

AUTUMN CARROT AND SWEET POTATO SOUP

AUTUMN CARROT AND SWEET POTATO SOUP image

Categories Soup/Stew Appetizer Stew Thanksgiving Low Fat Wheat/Gluten-Free Carrot

Yield 8 bowls

Number Of Ingredients 10

Ingredients

4 tablespoons unsalted butter
2 medium yellow onions, chopped
1 tablespoon curry powder, plus a bit more for serving
1 pound carrots, peeled and chopped into 1-inch pieces
1-1/2 pounds sweet potatoes (about 2 small), peeled and chopped into 1-inch pieces
8 cups chicken broth, best quality such as Swanson
1-3/4 teaspoons salt
1 tart yet sweet apple (such as Honeycrisp or Fuji), peeled and chopped
2 tablespoons honey
Freshly ground black pepper

Steps:

Instructions In a large pot, melt the butter over medium heat. Add the onions and cook, stirring frequently, until soft and translucent, about 10 minutes. Do not brown. Add the curry powder and cook a minute more. Add the carrots, sweet potatoes, chicken broth and salt and bring to a boil. Cover and simmer over low heat until vegetables are very tender, about 25 minutes. Stir in the apples and honey. Using a stick blender, puree the soup until smooth and creamy. (Alternatively, cool the soup slightly, then puree in a blender in batches. Be sure to leave the hole in the lid open to allow the steam to escape.) Season to taste with salt, pepper and more honey if necessary. Ladle soup into bowls and sprinkle with more curry powder if desired. (Note: As the soup sits, it will thicken up so you may need to add a bit of water to thin it out.) Nutrition Information Powered by Edamam Serving size:8 Calories:277 Fat:9g Saturated fat:4g Carbohydrates:42g Sugar:18g Fiber:5g Protein:8g Sodium:941mg Cholesterol:22mg

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