Carrot Soup with Orange and Tarragon

Ingredients for Carrot Soup with Orange and Tarragon

• 1 tablespoon butter

• 450g bag classic-cut peeled carrots

• 180ml chopped onion

• 725ml low-salt chicken broth

• 120ml orange juice

• 1 tablespoon brandy

• 2 teaspoons chopped fresh tarragon

• Fresh tarragon sprigs

How to make Carrot Soup with Orange and Tarragon

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 flavours to blend. Season to taste with salt and pepper. Garnish soup with tarragon sprigs and serve.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.