Autumn Carrot Soup

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This soup just reminds me of the fall.

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Steps

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Place carrots , potatoes , apples , onion and celery in a large soup pot.

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Add juice , wine , and broth and bring to a boil.

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Cook / simmer for about 15-20 minutes or until carrots are very tender.

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Stir in salt , pepper , thyme , tarragon , nutmeg and brown sugar.

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Remove from heat and puree in a food processor or blender.

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Return pureed soup mixture to pot and place on med-low heat.

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Stir in shredded cheese and sour cream.

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Stir often , until cheese is melted and soup is heated through.

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Serve.

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Ingredients

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baby carrots, potatoes, apples, white onion, celery rib, apple juice, white wine, vegetable broth, salt, pepper, thyme, tarragon, ground nutmeg, brown sugar, extra-sharp cheddar cheese, light sour cream