Carrot Soup with Orange and Tarragon
By PineyCook
Rate this recipe
4/5
(1 Votes)
Ingredients
- 1 tablespoon butter
- 1 1-pound bag classic-cut peeled carrots
- 3/4 cup chopped onion
- 3 cups low-salt chicken broth
- 1/2 cup orange juice
- 1 tablespoon brandy
- 2 teaspoons chopped fresh tarragon
- Fresh tarragon sprigs
Details
Servings 4
Preparation
Step 1
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.
You'll also love
- Cuban-style Pumpkin Soup 4/5 (1 Votes)
- Chive Butter Sauce for Salmon 4/5 (1 Votes)
- Desserts - Weight Watchers Banana... 4/5 (1 Votes)
- Apple Cranberry Rhubarb Crisp 4.5/5 (2 Votes)
- LEVY RESTAURANT SIGNATURE HOMEMADE... 4/5 (2 Votes)
- Veal Scalloppine with Lemon,... 4/5 (1 Votes)
- Easier Than Takeout Orange Chicken 3.8/5 (4 Votes)
- Carrot Cake (Silver Palate) 4/5 (2 Votes)
Review this recipe