Print Options

 
 
 Print
Carrot Soup with Orange & Tarragon Recipe

Carrot Soup with Orange & Tarragon Recipe

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.
TOTAL TIME: Prep: 20 min. Cook: 20 min. YIELD:8 servings

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

  • 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).

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.