Sunday, August 15

Soup on Sunday: Orange Carrot Soup

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.

6 comments:

Kelly Green said...

We too are living on soup for lunch in this cold climate! I love carrot soup and sometimes serve with coriander and add some ginger in the mix! Will try this version with brandy - sounds delicious. KG

Tina Steele Lindsey said...

Sounds fab!

Teresa Hatfield said...

Thanks for sharing! Cna't wait to try this.
Teresa (Splendid Sass)

Pigtown-Design said...

Do you have an immersion blender? My mother makes a lot of cold soups during the summer that have to be blended and I just got her an immersion blender. She loves it because she can basically do everything in one pot. It also saves from having to pour hot soup into the blender.

Charlotta Ward said...

Love all your recipes. Will definitely try this one. Sounds yummy!

x Charlotta

mary said...

I bet this soup would even be great cold. I love the thought of adding fresh ginger or even a garnish of chopped preserved ginger. Yum. Thank you.