Now that I am home, and in a cooler climate, soup is back on the menu. Even so, I am not ready to rush the end of summer. This soup is so light and refreshing, perfect for a summer night.
1 tablespoon butter
1 1-pound bag carrots, peeled and diced
3/4 cup chopped onion
3 cups vegetable stock
1/2 cup fresh orange juice
2 tablespoons brandy
2 teaspoons chopped fresh tarragon
Fresh tarragon sprigs
Melt butter in heavy large pot over medium heat. Add carrots and onion; sauté until onion is soft, about 8 minutes. Add broth; cover and bring to boil. Reduce heat, uncover, and simmer until carrots are tender, about 10 minutes.
Working in batches, puree soup in blender until very smooth. Return soup to pot. Stir in orange juice, brandy, and chopped tarragon. Simmer 5 minutes for flavors to blend. Season to taste with salt and pepper. Garnish soup with tarragon sprigs and serve.