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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 291.43 Kcal (1220 kJ) | ||
| Calories from fat | 88.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.78g | 15% | |
|---|---|---|---|
| Cholesterol | 26.22mg | 9% | |
| Sodium | 891.48mg | 37% | |
| Potassium | 740.26mg | 16% | |
| Total Carbs | 42.01g | 14% | |
| Sugars | 17.54g | 70% | |
| Dietary Fiber | 6.99g | 28% | |
| Protein | 8.96g | 18% | |
| Vitamin C | 16.6mg | 28% | |
| Vitamin A | 1.8mg | 59% | |
| Iron | 2.6mg | 14% | |
| Calcium | 217.6mg | 22% | |
| Amount Per 100 g | |||
| Calories | 69.72 Kcal (292 kJ) | ||
| Calories from fat | 21.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.34g | 15% | |
|---|---|---|---|
| Cholesterol | 6.27mg | 9% | |
| Sodium | 213.27mg | 37% | |
| Potassium | 177.1mg | 16% | |
| Total Carbs | 10.05g | 14% | |
| Sugars | 4.2g | 70% | |
| Dietary Fiber | 1.67g | 28% | |
| Protein | 2.14g | 18% | |
| Vitamin C | 4mg | 28% | |
| Vitamin A | 0.4mg | 59% | |
| Iron | 0.6mg | 14% | |
| Calcium | 52mg | 22% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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