Carrot Soup with Orange and Tarragon
A smooth and elegant carrot soup enhanced with citrusy orange juice and aromatic tarragon. The addition of brandy adds depth while butter gives it a rich, creamy texture.
4 servings
28 min
Ingredients
- •1 tablespoon butter
- •1 pound carrots
- •¾ cup chopped onion
- •3 cups low-salt chicken broth
- •½ cup orange juice
- •1 tablespoon brandy
- •2 teaspoons chopped fresh tarragon
- •2 sprigs fresh tarragon sprigs
Cooking Instructions
- 1.
Melt butter in heavy large pot over medium heat. Add carrots and onion; sauté until onion is soft, about 8 minutes. Add broth; cover and bring to boil. Reduce heat, uncover, and simmer until carrots are tender, about 10 minutes.
18 min
- 2.
Working in batches, puree soup in blender until very smooth. Return soup to pot. Stir in orange juice, brandy, and chopped tarragon. Simmer 5 minutes for flavors to blend. Season to taste with salt and pepper. Garnish soup with tarragon sprigs and serve.
10 min
