Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon Butter
  • 1 pound Carrots Peeled Classic-Cut
  • 3/4 cup Onion chopped
  • 3 cups Low Sodium Chicken Broth
  • 1/2 cup Orange juice
  • 1 tablespoon Brandy
  • 1 teaspoon Fresh Ginger Root Peeled and Finely Chopped
  • 2 teaspoon Tarragon Fresh Chopped
  • Fresh Tarragon Sprigs garnish

Instruction

  • Melt butter in heavy large pot over medium heat. Add carrots and onion; saute until onion is soft, about 8 minutes. Add broth & ginger; cover and bring to boil. Reduce heat, uncover, and simmer until carrots are tender, about 10 additional minutes. Working in batches, puree soup in blender (or use a stick 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 fresh tarragon sprigs and serve.