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
















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By BlueJay Stamper
on September 05, 2012
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Disappointing. Too much apple, not enough carrot flavor. Maybe 1/2 apple next time. I love wine but not in this soup I think. I will definitely try the recipe again with modifications.
By darlenetclarke_...
Savannah, TX
on February 01, 2010
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This soup is soooo wonderful and easy! I replaced the apples for 2 roasted tomatoes and used a shake of cayenne instead of cummin. I'm doubling the batch today so I can freeze some! You never disappoint Emeril! Thank you!
By marcdarisse_120...
Salem, 61
on July 24, 2009
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I have been using Foodnetwork for recipes for YEARS! I have never been disappointed. This one is an exception. The kicker was when my wife stated "It smells like chicken feed!" I will be giving it to my Vegan daughter in HOPES that she likes it.
Sorry! Off to one of the restaurants in town!
PLUS: This is the first time.
Minus: I used some carrots from the local Farmer's market. I'll be back.
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