Carrot Soup with Orange and Tarragon |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 tablespoon(s) butter |
1 1 lb bag baby carrots |
3/4 cup(s) chopped onion |
3 cup(s) low salt chicken stock |
1/2 cup(s) orange juice |
1 tablespoon(s) brandy or sherry |
3 teaspoon(s) chopped fresh tarragon |
Directions:
1. Melt butter in a dutch oven over medium heat. Add carrot and onion; saute until onion is soft, about 8 minutes. Add broth and bring to a boil. Reduce heat, uncover, and simmer until carrots are tender, about 10 minutes (can be additional 10 min depending on your carrot size).
2. Using immersion blender, or regular blender(work in batches), puree until very smooth. Stir in orange juice, liquor, and chopped tarragon. Simmer 5 additional minutes. Season with salt and pepper. Serve.
3. **Fresh tarragon is a must! NO DRIED!
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