Autumn Carrot Soup - cooking recipe

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

Preparation

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.
Stir in salt, pepper, thyme, tarragon, nutmeg and brown sugar.
Remove from heat and puree (in batches) in a food processor or blender.
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.
Serve.