Autumn Carrot Soup
![photo by karen](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/14/29/59/picbKpGrM.jpg)
photo by karen
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![photo by *Parsley*](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/14/29/59/piczGt1AD.jpg)
- 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.
Questions & Replies
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Reviews
-
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.
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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!
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RECIPE SUBMITTED BY
*Parsley*
United States