Autumn Carrot Soup Recette

Warm up your autumn evenings with this creamy and comforting carrot soup! Bursting with the flavors of fall – carrots, apples, and warming spices – this recipe is perfect for a cozy night in. Easy to make and utterly delicious, it's the ultimate fall comfort food.

Préparation 20 min
Cuisson 35 min
Calories 228.3 kcal
Protéines 13g
Note Soyez le premier
Autumn Carrot Soup 189

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Équipe éditoriale cuisine de Forktionary

L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Autumn Carrot Soup

  • 2 large carrots
  • 2 medium potatoes
  • 1 large apple
  • 1 large onion
  • 2 stalks celery
  • 1/2 cup apple juice
  • 1/4 cup dry white wine
  • 4 cups vegetable broth
  • salt to taste
  • pepper to taste
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried tarragon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon brown sugar
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup sour cream
  • 2 tablespoons olive oil
  • fresh thyme for garnish

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Comment préparer Autumn Carrot Soup

  1. Preheat oven to 400°F (200°C).
  2. Chop 1 large onion, 2 stalks celery, 2 large carrots, 1 large apple (peeled, cored, and chopped), and 2 medium potatoes (peeled and chopped) into 1-inch pieces.
  3. Toss the chopped vegetables with 2 tablespoons olive oil, salt, and pepper on a baking sheet.
  4. Roast for 20 minutes, stirring halfway through, until slightly softened.
  5. While vegetables roast, heat 4 cups vegetable broth in a large pot over medium heat.
  6. Add 1/2 cup apple juice and 1/4 cup dry white wine (optional) to the broth.
  7. Add the roasted vegetables to the pot. Bring to a simmer, then reduce heat and cook for 15 minutes, or until the vegetables are very tender.
  8. Remove from heat and carefully transfer the soup to a blender (or use an immersion blender). Puree until smooth.
  9. Return the soup to the pot. Stir in 1 teaspoon dried thyme, 1/2 teaspoon dried tarragon, 1/4 teaspoon ground nutmeg, and 1 tablespoon brown sugar.
  10. Stir in 1/2 cup shredded cheddar cheese and 1/4 cup sour cream (or plain yogurt).
  11. Heat through, stirring frequently, until the cheese is melted and the soup is heated through (about 5 minutes). Do not boil.
  12. Serve hot, garnished with a dollop of sour cream and a sprinkle of fresh thyme (optional).

Nutrition Information (Approximate per serving)

Sodium

12 g

Sugar

55g

Fat

27g

Carbs

9g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Bisques Cream Soups Soups Stews Vegetables Dinner Party Fall Holiday Event Vegetarian Dietary Seasonal Carrots

Questions fréquentes

Combien de temps faut-il pour préparer Autumn Carrot Soup ?

Autumn Carrot Soup prend environ 55 minutes du début à la fin — environ 20 minutes de préparation et 35 minutes de cuisson.

Combien de calories contient Autumn Carrot Soup ?

Autumn Carrot Soup contient environ 228.3 calories par portion, avec environ 13 g de protéines, 9 g de glucides et 13 g de lipides.

De quels ingrédients ai-je besoin pour Autumn Carrot Soup ?

Les principaux ingrédients de Autumn Carrot Soup sont Baby Carrots, Potatoes, Apples, White Onion, Celery Rib, Apple Juice. Consultez la liste complète avec les quantités ci-dessus.

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