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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This soup just reminds me of the Fall. 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.
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