Autumn Carrot Soup

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

Instructions

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.