Carrot Soup with Orange and Tarragon

Lorenza Avila
Lorenza Avila
Creamy carrot soup made with a bit of orange juice and tarragon. Low in fat and packed with vitamins A and C.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
2
Servings
  • 1 tablespoon butter 1 tablespoon butter
  • 1/2 kilos carrot, peeled 1/2 kilos carrot, peeled
  • 3/4 cups onion, finely chopped 3/4 cups onion, finely chopped
  • 1/4 cups orange juice 1/4 cups orange juice
  • 1 tablespoon brandy
  • 2 teaspoons fresh tarragon, chopped
  • sprigs tarragon, to garnish
  • 3 cups chicken broth 3 cups chicken broth
Preparation
35 mins
0 mins
Low
  • Melt the butter in a pot over medium heat. Add the carrots and onion and cook for about 8 minutes until the onion is soft. Add the chicken broth, cover, and wait for it to boil.
  • Reduce the heat and leave the pot uncovered for about 10 minutes, or until the carrots are tender.
  • Place the soup in a blender and puree. Return the soup to the pot and add the orange juice, brandy, and finely chopped tarragon. Let it simmer for about 5 minutes for the flavors to meld. Add salt and pepper and serve.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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