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  • Writer's pictureAlcoeur Gardens

Alcoeur Apron's Carrot Soup with Orange and Tarragon


  • 2 pounds fresh carrots, sliced

  • 2 medium onions, chopped

  • 2 tablespoons butter

  • 6 cups reduced-sodium chicken broth

  • 1 cup orange juice

  • 2 tablespoons brandy

  • 4 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon

  • 1 teaspoon salt

  • 1 teaspoon pepper

  • 8 tarragon sprigs


  1. In a Dutch oven, sauté carrots and onion in butter for 8-10 minutes or until onion is tender. Add the broth; bring to a boil. Reduce heat and simmer uncovered for 10-12 minutes or until carrots are very tender. Remove from heat to cool slightly.

  2. If you have an immersion blender, use in soup to blend until smooth. If not, in a blender process soup in batches until smooth. Return all to pan; stir in the orange juice, brandy and minced tarragon. Bring to a boil. Reduce heat and simmer uncovered for 5 minutes to allow flavors to blend. Season with salt and pepper. Garnish with tarragon sprigs before serving, or a dollop of plain yogurt. Enjoy!


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