Carrot Soup

• 2 tablespoons butter
• 1 onion, chopped
• 1 tablespoon chopped garlic
• 2 apples, peeled, cored, and diced
• 4 carrots, peeled and cut into 1/4-inch pieces
• 1 cup white wine
• 1 quart chicken stock
• 1 teaspoon cumin
• Salt and freshly ground black pepper
• Chopped chives, as garnish

1. Melt butter in a medium saucepan.
2. Add onion and garlic and saute until softened, about 4 minutes.
3. Add apple and carrots and saute for 2 minutes.
4. Carefully add the white wine, chicken, stock, and cumin.
5. Bring to a boil, reduce heat to a simmer and cook until the apples and carrots are soft, about 15 to 20 minutes.
6. Remove from the heat and puree with an immersion blender or, in batches, in a blender.
7. Season, to taste, with salt and pepper.
8. Garnish with chives and serve.

butter, onion, garlic, apples, carrots, white wine, chicken, cumin, salt, chives

Taken from www.foodnetwork.com/recipes/emeril-lagasse/carrot-soup-recipe.html (may not work)