Creamy Autumn Harvest Carrot Soup
Embrace the cozy flavors of fall with this creamy Autumn Harvest Carrot Soup, featuring a delightful blend of roasted baby carrots, earthy potatoes, sweet apples, and aromatic herbs. This hearty soup is not only rich in nutrients but also offers a perfect balance of savory and sweet, making it an ideal choice for a warm family dinner or a gathering with friends. Topped with extra-sharp cheddar cheese and a dollop of light sour cream, this soup is sure to warm your heart and fill your home with the comforting scents of autumn. Perfect for serving on crisp evenings, this dish captures the essence of the season in every spoonful.
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
baby carrots
2 lbs (or 2 lbs peeled and sliced carrots)
potatoes
2 cups (peeled and diced (about 1 large potato))
apples
2 medium (peeled, cored, and sliced)
white onion
1 cup (chopped)
celery rib
1 (chopped)
apple juice
1/2 cup
white wine
1/2 cup (or use another 1/2 cup apple juice or white grape juice)
vegetable broth
3 1/2 cups (or chicken broth)
salt
1/4-1/2 teaspoon (to taste)
pepper
1/4 teaspoon
thyme
1/2 teaspoon
tarragon
3/4 teaspoon
ground nutmeg
1/4 teaspoon
brown sugar
1 tablespoon
extra-sharp cheddar cheese
1 cup (shredded)
light sour cream
1 cup
Instructions
1
In a large soup pot, combine the baby carrots, diced potatoes, sliced apples, chopped onion, and chopped celery.
2
Pour in the apple juice, white wine (or additional apple juice), and vegetable broth. Bring the mixture to a rolling boil.
3
Reduce the heat and let the soup simmer for 15-20 minutes, or until the carrots are very tender.
4
Once the vegetables are cooked, stir in the salt, pepper, thyme, tarragon, nutmeg, and brown sugar, mixing well to combine.
5
Remove the pot from the heat and carefully puree the soup in batches using a food processor or blender until smooth and creamy.
6
Return the pureed mixture to the pot and place it over medium-low heat.
7
Gradually stir in the shredded extra-sharp cheddar cheese and light sour cream, mixing until the cheese is fully melted and the soup is hot.
8
Taste and adjust seasoning if necessary, then serve hot with extra cheese and a dollop of sour cream on top if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Autumn Harvest Carrot Soup?
It is a rich and cozy soup made with baby carrots, potatoes, apples, and aromatic herbs, finished with sharp cheddar cheese and sour cream for a creamy texture.
Can I use regular carrots instead of baby carrots?
Yes, you can substitute 2 lbs of baby carrots with 2 lbs of peeled and sliced regular carrots.
How many potatoes do I need for this recipe?
You will need 2 cups of peeled and diced potatoes, which is approximately one large potato.
What type of apples should I use?
The recipe calls for 2 medium apples that are peeled, cored, and sliced; any sweet-tart variety suitable for cooking works well.
Is there an alternative to using white wine?
Yes, you can substitute the white wine with an additional 1/2 cup of apple juice or white grape juice.
Can I use chicken broth instead of vegetable broth?
Yes, chicken broth can be used as a 1:1 substitute for vegetable broth if you do not require the dish to be vegetarian.
How long does the soup need to simmer?
The soup should simmer for 15-20 minutes, or until the carrots and potatoes are very tender.
What herbs provide the 'autumn' flavor in this soup?
The soup is seasoned with thyme, tarragon, and a hint of ground nutmeg to create a seasonal autumn flavor profile.
When should I add the brown sugar?
Add the brown sugar after the vegetables are cooked and before you puree the mixture.
How do I make the soup creamy?
The creaminess comes from pureeing the cooked vegetables and then stirring in shredded extra-sharp cheddar cheese and light sour cream.
Should I use a blender or a food processor to puree the soup?
Both work well; carefully puree the soup in batches until it reaches a smooth consistency.
What kind of cheddar cheese is recommended?
Extra-sharp cheddar cheese is recommended to provide a bold flavor that balances the sweetness of the carrots and apples.
Can I use full-fat sour cream instead of light?
Yes, you can use full-fat sour cream for an even richer and creamier texture.
Does this soup contain celery?
Yes, the recipe includes one chopped celery rib for added aromatic depth.
Is apple juice necessary for the recipe?
Yes, apple juice provides a subtle sweetness and acidity that complements the roasted carrot flavor.
How much salt should I add?
The recipe suggests 1/4 to 1/2 teaspoon of salt, but you should adjust it to your personal taste.
Can I make this soup ahead of time?
Yes, this soup reheats well and the flavors often develop even more if made a day in advance.
Is this soup considered a healthy option?
Yes, it is rich in nutrients from carrots, apples, and potatoes, and uses light sour cream to manage fat content.
What are some recommended toppings?
Serving with extra shredded cheddar cheese and a dollop of sour cream on top is highly recommended.
How many ingredients are in the Creamy Autumn Harvest Carrot Soup?
The recipe consists of 16 ingredients in total.
What temperature should I serve the soup?
The soup should be served hot immediately after the cheese has melted and the mixture is thoroughly heated.
Can I use an immersion blender?
Yes, an immersion blender can be used directly in the pot for convenience instead of a traditional blender.
What makes this soup 'autumn' themed?
The combination of harvest vegetables like carrots and potatoes with seasonal fruits like apples and warm spices like nutmeg creates a classic fall profile.
Is the onion cooked before adding the liquid?
In this specific recipe, the onion is combined with the other vegetables and boiled in the broth/juice mixture rather than being sautéed first.
How much nutmeg is required?
You will need 1/4 teaspoon of ground nutmeg.
Can I omit the brown sugar?
Yes, if you prefer a less sweet soup, you can omit the brown sugar or reduce the amount to taste.
What is the serving size for this recipe?
While specific serving sizes aren't listed, the 2 lbs of carrots and 3.5 cups of broth typically yield about 6 to 8 servings.
Does the recipe require peeling the carrots?
If using baby carrots, peeling is not necessary; if using regular carrots, they should be peeled and sliced.
Can I add more liquid if the soup is too thick?
Yes, if the pureed soup is too thick for your preference, you can stir in a little extra broth or apple juice.
Is this soup suitable for a formal dinner?
Yes, its sophisticated flavor balance of sweet and savory makes it an excellent starter or main course for gatherings.