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Lorenza Avila
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Recipe of Carrot Soup with Orange and Estragon
Recipe

Carrot Soup with Orange and Estragon

35 mins
Low
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Creamy carrot soup prepared with a little orange juice and tarragon. Low in fat and full of vitamins A and C.
Learn more about Lorenza Avila

Ingredients

2 portions
  • 1 tablespoon butter
  • 1/2 kilos carrot, peeled
  • 3/4 cups onion, minced
  • 1/4 cups orange juice
  • 1 tablespoon brandy
  • 2 teaspoons fresh tarragon, chopped
  • branches tarragon, to decorate
  • 3 cups chicken soup

Preparation

Melt the butter in a pot on medium heat. Add the carrots and onion and cook 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, about 10 minutes, or until the carrots are soft.
Put the soup in a blender and puree. Return the soup to the pot and add the orange juice, the brandy and the minced tarragon. Let boil about 5 minutes so that the flavors are incorporated. Put salt and pepper and serve.

PRESENTATION

Decorate the soup dishes with a sprig of tarragon in the center.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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