Directions:
- 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.
- 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. Yield: 8 servings (2 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 121.41 Kcal (508 kJ) | ||
| Calories from fat | 26.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.95g | 5% | |
|---|---|---|---|
| Cholesterol | 7.63mg | 3% | |
| Sodium | 787.17mg | 33% | |
| Potassium | 649.94mg | 14% | |
| Total Carbs | 17.55g | 6% | |
| Sugars | 9.25g | 37% | |
| Dietary Fiber | 4.09g | 16% | |
| Protein | 3.79g | 8% | |
| Vitamin C | 24.7mg | 41% | |
| Vitamin A | 1.2mg | 39% | |
| Iron | 0.3mg | 2% | |
| Calcium | 74.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 33.63 Kcal (141 kJ) | ||
| Calories from fat | 7.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.82g | 5% | |
|---|---|---|---|
| Cholesterol | 2.11mg | 3% | |
| Sodium | 218.01mg | 33% | |
| Potassium | 180.01mg | 14% | |
| Total Carbs | 4.86g | 6% | |
| Sugars | 2.56g | 37% | |
| Dietary Fiber | 1.13g | 16% | |
| Protein | 1.05g | 8% | |
| Vitamin C | 6.8mg | 41% | |
| Vitamin A | 0.3mg | 39% | |
| Iron | 0.1mg | 2% | |
| Calcium | 20.5mg | 7% | |
* 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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