CARROT SOUP WITH ORANGE & TARRAGON

Carrot Soup with Orange & Tarragon image

A pretty orange color, a delicious hint of citrus and a garden-fresh flavor make this soup a requested dish at my many celebrations. Try sprinkling individual bowls with fresh tarragon before serving. -Phyllis Schmalz, Kansas City, Kansas

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 8 servings (2 quarts).

Number Of Ingredients 10

Ingredients

2 pounds fresh carrots, sliced
2 medium onions, chopped
2 tablespoons butter
6 cups reduced-sodium chicken broth
1 cup orange juice
2 tablespoons brandy
4 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
1 teaspoon salt
1 teaspoon pepper
8 tarragon sprigs

Steps:

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.

Nutrition Facts : Calories 117 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 823mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 4g fiber), Protein 4g protein.