Recipe information
Total Time
35 minutes
Yield
Makes 4 Servings
Ingredients
1
tablespoon butter
1
1-pound bag classic-cut peeled carrots
3
/4 cup chopped onion
3
cups low-salt chicken broth
1
/2 cup orange juice
1
tablespoon brandy
2
teaspoons chopped fresh tarragon
Fresh tarragon sprigs
Need to make a substitution?
Preparation
Step 1
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.
Step 2
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.