Carrot Soup with Orange and Tarragon

Carrot Soup with Orange and Tarragon
Adapted from

Serves: 4

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

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.

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.


Lady Jane Scarlett's Variation: Add grated ginger and sauté it with the carrots and onions. This will give it a fresh taste.

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