Alcoeur Apron's Carrot Soup with Orange and Tarragon

Ingredients

• 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

Steps

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!

Source: https://www.tasteofhome.com/recipes/carrot-soup-with-orange-tarragon/