Autumn Carrot Soup

Name: Autumn Carrot Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8 serving(s)
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

Submitted by *Parsley*

"This soup just reminds me of the Fall."

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photo by karen

Ready In:: 35mins
Ingredients:: 16
Serves:: 8

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

directions

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.

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Reviews

Fabulous healthy soup ! i made it w/out sour cream and halved the cheese. Really tasty for our chill evening. Made for Pool Party Tag.

katew
we've been making this soup since last fall, and i love it! the freshness of the carrots really makes a big difference. fresh carrots right out of the garden = perfect soup. store bought carrots work ok, but not as good. even my 2 year old eats this soup (and he doesn't eat much of anything). this is a perfect supper in the fall or winter, with a loaf of fresh bread or garlic bread. thanks so much for posting this.

3vegkids
My apple juice had turned to vinegar so I used applesauce instead and used a little more wine. The hotter it is the better it tastes. I sprinkled a bit of cheese on top the first time we ate it for added flavor. I liked it enough to eat several days in a row but it's still not perfect.

Melissa P.
This soup had a surprising mix of flavors, that really worked well together. I was expecting mostly a carrot flavor, but I could taste the apple/apple juice, cheese, sour cream and tarragon. I left out the celery (not my thing) and used water & chicken soup base. Otherwise, I followed the recipe exactly other than cutting it in half. I wouldn't say that it is a favorite, but was good enough to send me back for a second bowl!

karen
Made without the cheese & sour cream - was still fabulous, and devoured by my 7-month old!

christinebabb