Carrot Soup

I had an abundance of carrots in my CSA delivery recently (more than our usual one bunch), in addition to oranges and tarrgon. The perfect time to try out this recipe that I’ve been hanging on to for a while! I love the sweetness of carrot soup, and the orange complemented it perfectly. I would definitely make this again. It was delicious and filling, and so pretty! Love the bright orange color contrasting with the green tarragon.

Carrot Soup With Orange and Tarragon

Makes 4 servings.
Recipe courtesy Bon Appetit

1 tablespoon butter
1 pound carrots
3/4 cup chopped onions
3 cups chicken broth
1/2 cup orange juice
1 tablespoon brandy
2 teaspoons chopped tarragon

Melt butter in heavy large pot over medium heat. Add carrots and onion; saute until onion is soft, 8 minutes. Add broth; cover and bring to boil. Reduce heat, uncover, and simmer until carrots are tender, 10 minutes.

Using immersion blender, puree soup until very smooth. (Or use regular blender in batches, then return soup to pot.) Stir in juice, brandy, and tarragon. Simmer 5 minutes for flavors to blend. Season to taste with salt and pepper. Garnish with tarragon sprigs and serve.


~ by spontaneoustruth on November 23, 2010.

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