AUTUMN CARROT SOUP

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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

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

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