Carrot Soup with Orange and Tarragon
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tablespoon butter1 1-pound bag classic-cut peeled carrots3/4 cup chopped onion3 cups low-salt chicken broth1/2 cup orange juice1 tablespoon brandy2 teaspoons chopped fresh tarragonFresh tarragon sprigs
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.
Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MIZ_GLAMMIE.
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.
Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MIZ_GLAMMIE.
Nutritional Info Amount Per Serving
- Calories: 110.8
- Total Fat: 3.2 g
- Cholesterol: 7.8 mg
- Sodium: 519.8 mg
- Total Carbs: 18.9 g
- Dietary Fiber: 3.4 g
- Protein: 4.1 g