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Carrot Soup with Orange & Tarragon

 Carrot Soup with Orange & Tarragon
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.
8 ServingsPrep: 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).

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Carrot Soup with Orange & Tarragon (continued)

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.