Tarragon Carrot Soup

Light, yet creamy and flavorful, this Tarragon Carrot Soup makes a healthy appetizer or light meal for cold weather. Completely plant-based and oil-free.

Author:

Elizabeth | At Elizabeth's Table

Serves:

3

Prep:

10

minutes

Cook:

30

minutes

TOtal:

40

minutes

Ingredients

  • 1 Pound Carrots
  • 1 Medium Onion
  • 3 1/4 Cups Veggie Broth, divided
  • 1/2 Cup Orange Juice
  • 1 Tablespoon Bourbon
  • 2 Teaspoons Fresh Tarragon, chopped
  • 1 Teaspoon Salt
  • 1/4 Teaspoon Pepper
  • Fresh Tarragon, to serve

Instructions

  1. Chop the carrots and onion. Saute them in a large pot using a 1/4 cup of the veggie broth until the onion is soft, about 10 minutes.
  2. Add the rest of the veggie broth. Cover and bring to a boil. Then reduce the heat to medium low, uncover the pot, and simmer for about 10 minutes, until the carrots are soft.
  3. Transfer the soup to a blender or food processor and puree it until smooth.
  4. Return the soup to the pot and add the orange juice, bourbon, chopped tarragon, salt, and pepper. Let simmer 5 minutes.
  5. Transfer to bowls and garnish with additional tarragon. Enjoy!