Ingredients for 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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How to Make Autumn Carrot Soup
- Preheat oven to 400°F (200°C).
- 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.
- Toss the chopped vegetables with 2 tablespoons olive oil, salt, and pepper on a baking sheet.
- Roast for 20 minutes, stirring halfway through, until slightly softened.
- While vegetables roast, heat 4 cups vegetable broth in a large pot over medium heat.
- Add 1/2 cup apple juice and 1/4 cup dry white wine (optional) to the broth.
- 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.
- Remove from heat and carefully transfer the soup to a blender (or use an immersion blender). Puree until smooth.
- 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.
- Stir in 1/2 cup shredded cheddar cheese and 1/4 cup sour cream (or plain yogurt).
- Heat through, stirring frequently, until the cheese is melted and the soup is heated through (about 5 minutes). Do not boil.
- 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
