Autumn Carrot Soup

• 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

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.

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

Taken from www.food.com/recipe/autumn-carrot-soup-142959 (may not work)