Cream Of Carrot Soup Recipe

How to make Cream of carrot soup

1. Peel and dice the first four ingredients, and put in a large pot.
2. Add the seasonings, then the wine,then water until the veggies are completely covered.
3. Bring to a boil andthen slowly simmer, stirring occasionally, for hours. You cannot overcook it at this point.
4. When you think it's ready, test the largest chunk of carrot you can find--it should be quite soft.
5. Strain the soup through a colander, reserving the liquid.
6. Puree the veggies in a food processor--you'll probably have to do this in batches.
7. Use a little of the liquid to help it form a smooth puree.
8. Stir the sour cream into the puree; you may not want to use the whole cup, so try adding less and tasting it.
9. Strain the reserved broth into the puree through a fine-meshed sieve. (The spices will have given up all their flavor by now, and they make the soup kinda gritty.)
10. Stir it in, and then *carefully* salt it.
11. Serve warm.
12. If desired, you can simmer some broccoli florets in the strained broth while you're pureeing and then throw those in for color and texture contrast.