Autumn Carrot Soup

This soup just reminds me of the Fall.

• Ready In: 35 mins
• 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

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.