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Carrot & Tarragon Soup

Magical.Palate's picture
Ingredients
  Onions 2 Medium, chopped
  Garlic 2 Clove (10 gm), minced or pressed
  Butter/Margarine 2 Tablespoon
  Carrots 1 1⁄2 Pound, peeled and thinly sliced
  Canned chicken broth/6 cups homemade chicken broth 49 1⁄2 Ounce (1 Large Can, Regular Strength)
  Dry tarragon 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Orange juice 3⁄4 Cup (12 tbs)
  Chopped parsley 1 Teaspoon
Directions

In a 5-quart kettle over medium-high heat, cook onions and garlic in butter until onions are soft but not browned.
Add carrot slices, broth, tarragon, salt, and pepper.
Bring to a boil; cover, reduce heat, and simmer until carrots are very tender when pierced (about 35 minutes).
In a blender or food processor, puree soup, a portion at a time, until smooth.
Stir in enough orange juice (up to 3/4 cup) to give soup desired consistency.
Heat through; or cover, refrigerate, and serve cold.
Garnish with parsley

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Everyday

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