Name: Carrot Soup with Orange & Tarragon
Prep time: 20 min
Cook time: 20 min
Yield: 8
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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Carrot Soup with Orange & Tarragon

1. 2 pounds fresh carrots, sliced -

2. 2 medium onions, chopped -

3. 2 tablespoons butter -

4. 6 cups reduced-sodium chicken broth -

5. 1 cup orange juice -

6. 2 tablespoons brandy -

7. 4 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon -

8. 1 teaspoon salt -

9. 1 teaspoon pepper -

10. 8 tarragon sprigs -

How to cook deliciously - Carrot Soup with Orange & Tarragon

1. Stage

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. Stage

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.