Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 133.77 Kcal (560 kJ) | ||
| Calories from fat | 46.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.15g | 8% | |
|---|---|---|---|
| Cholesterol | 9.88mg | 3% | |
| Sodium | 523.82mg | 22% | |
| Potassium | 115.79mg | 2% | |
| Total Carbs | 16.62g | 6% | |
| Sugars | 10.35g | 41% | |
| Dietary Fiber | 3.29g | 13% | |
| Protein | 3.55g | 7% | |
| Vitamin C | 25.8mg | 43% | |
| Vitamin A | 9.4mg | 312% | |
| Iron | 0.1mg | 1% | |
| Calcium | 41.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 37.22 Kcal (156 kJ) | ||
| Calories from fat | 12.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.43g | 8% | |
|---|---|---|---|
| Cholesterol | 2.75mg | 3% | |
| Sodium | 145.76mg | 22% | |
| Potassium | 32.22mg | 2% | |
| Total Carbs | 4.62g | 6% | |
| Sugars | 2.88g | 41% | |
| Dietary Fiber | 0.92g | 13% | |
| Protein | 0.99g | 7% | |
| Vitamin C | 7.2mg | 43% | |
| Vitamin A | 2.6mg | 312% | |
| Calcium | 11.5mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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