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

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 May 05, 2010

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 June 21, 2009

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. October 03, 2008