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Epicurious

Carrot Soup with Orange and Tarragon

4.2

(56)

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Carrot Soup with Orange and TarragonLisa Hubbard

This creamy, low-fat soup is packed with vitamins A and C.

Recipe information

  • Total Time

    35 minutes

  • Yield

    Makes 4 servings

Ingredients

1 tablespoon butter
1 1-pound bag classic-cut peeled carrots
3/4 cup chopped onion
3 cups low-salt chicken broth
1/2 cup orange juice
1 tablespoon brandy
2 teaspoons chopped fresh tarragon
Fresh tarragon sprigs

Preparation

  1. Step 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.

    Step 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.

TagsSoupSoup/StewCarrotRoot VegetableVegetableOrangeCitrusFruitTarragonHerbs & SpicesStarterSideMainDinnerNut FreeVegetarianGluten FreeQuickEasyBlenderBon Appétit
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