Autumn Carrot Soup Recipe

Ingredients for Autumn Carrot Soup

• Baby Carrots
• 2 medium potatoes (peeled and chopped)
• 1 large apple (peeled, cored, and chopped)
• White Onion
• Celery Rib
• Apple Juice
• White Wine
• Vegetable Broth
• Salt and pepper to taste
• Salt and pepper to taste
• 1 teaspoon dried thyme
• 1/2 teaspoon dried tarragon
• Ground Nutmeg
• 1 tablespoon brown sugar
• Extra Sharp Cheddar Cheese
• Light Sour Cream

How to Make 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).