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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, sliced
  • 1 Medium Onion, diced
  • 2 Teaspoons Fresh Tarragon, chopped
  • ‍
  • 3 1/4 Cups Vegetable Broth, divided
  • 1/4 Cup Coconut Milk or Non-Dairy Cream
  • 1 Teaspoon Fresh Thyme
  • 1 Teaspoon Salt
  • 1/4 Teaspoon Pepper
  • Fresh Tarragon, to serve

Instructions

  1. Sauté the carrots and onion in a large pot using a 1/4 cup of the vegetable broth until the onion is soft, about 10 minutes.
  2. Add the tarragon and let cook 1 minute.
  3. Add the rest of the vegetable 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.
  4. Transfer the soup to a blender or food processor and puree it until smooth.
  5. Return the soup to the pot and stir in the coconut milk, salt, and pepper. Let simmer 5 minutes.
  6. Transfer to bowls and garnish with additional tarragon. Enjoy!