Carrot Soup with Orange & Tarragon Recipe

Carrot Soup with Orange & Tarragon Recipe photo by Taste of Home

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A pretty orange color, delicious hint of citrus and garden-fresh flavor make this soup a requested dish at my many celebrations. Try sprinkling individual bowls with fresh tarragon before serving.

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Carrot Soup with Orange & Tarragon Recipe

Prep: 20 min. Cook: 20 min.

Yield: 8 Servings

20 20 40

Ingredients

2 pounds fresh carrots, sliced
2 medium onions, chopped
2 tablespoons butter
6 cups reduced-sodium chicken broth
1 cup orange juice
2 tablespoons brandy
4 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
1 teaspoon salt
1 teaspoon pepper
8 tarragon sprigs

Directions

In a Dutch oven, saute carrots and onion in butter for 8-10 minutes or until onion is tender. Add the broth; bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until carrots are very tender. Cool slightly.
In a blender, process soup in batches until smooth. Return all to pan; stir in the orange juice, brandy and minced tarragon. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes to allow flavors to blend. Season with salt and pepper. Garnish with tarragon sprigs before serving. Yield: 8 servings (2 quarts).

Nutritional Facts 1 cup equals 117 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 823 mg sodium, 18 g carbohydrate, 4 g fiber, 4 g protein.

Originally published as Carrot Soup with Orange & Tarragon in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p142