Ingredients
2 pounds fresh carrots, sliced2 medium onions, chopped2 tablespoons butter6 cups reduced-sodium chicken broth1 cup orange juice2 tablespoons brandy4 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon1 teaspoon salt1 teaspoon pepper8 tarragon sprigs
Preparation
In a Dutch oven, saute carrots and onion in butter for 8-10 minutes or until onion is tender. Add the broth; bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until carrots are very tender. Cool slightly.
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; simmer, uncovered, for 5 minutes to allow flavors to blend. Season with salt and pepper. Garnish with tarragon sprigs before serving.
