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
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.
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!