Total Time
35mins
Prep 10 mins
Cook 25 mins

This soup just reminds me of the Fall.

Ingredients Nutrition

Directions

  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.
Most Helpful

5 5

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.

5 5

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.

4 5

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.