Carrot Soup with Orange & Tarragon Recipe

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

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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. —Phyllis Schmalz, Kansas City, Kansas
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 20 min.

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

Nutritional Facts

1 cup: 117 calories, 3g fat (2g saturated fat), 8mg cholesterol, 823mg sodium, 18g carbohydrate (10g sugars, 4g fiber), 4g protein.

  • 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
  1. 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.
  2. 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).
Originally published as Carrot Soup with Orange & Tarragon in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p142

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