Carrot Soup with Orange and Tarragon

Carrot Soup with Orange and Tarragon
Photo by Lisa Hubbard


  • ½ cup orange juice
  • ¾ cup onion
  • 1 tablespoon butter
  • 3 cups low-salt chicken broth
  • Fresh tarragon sprigs
  • 2 teaspoons fresh tarragon
  • 1 1-pound bag classic-cut carrots
  • + 1 more ingredients
    • 1 tablespoon brandy

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 ...

View full recipe at Epicurious


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