Ingredients
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2 lbs baby carrots (or 2 lbs peeled and sliced carrots)
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2 cups peeled diced potatoes (about 1 large potato)
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2 medium apples, peeled, cored and sliced
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1 cup chopped white onion
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1/2 cup apple juice
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1/2 cup white wine (or use another 1/2 cup apple juice or white grape juice)
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3 1/2 cups vegetable broth (or chicken broth)
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1/4-1/2 teaspoon salt, to taste
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1/4 teaspoon pepper
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1/2 teaspoon thyme
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3/4 teaspoon tarragon
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1/4 teaspoon ground nutmeg
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1 tablespoon brown sugar
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1 cup light sour cream
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1 cup shredded extra-sharp cheddar cheese
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1 celery rib, chopped
Instructions
- 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.