This creamy, low-fat soup is packed with vitamins A and C. From BON APPETIT magazine. April 2005. Page 153. Ingredients 1 tablespoon Butter 1 ea 1 pound b Carrots Peeled Classic-Cut 3/4 cup Onion Chopped 3 cups Low Sodium Chicken Broth 1/2 cup Orange Juice 1 tablespoon Brandy 1 teaspoon Fresh Ginger Root Peeled and Finely Chopped 2 teaspoon Tarragon Fresh Chopped garnish Fresh Tarragon Sprigs

Instructions
Melt butter in heavy large pot over medium heat. Add carrots and onion; sauté until onion is soft, about 8 minutes. Add broth & ginger; cover and bring to boil. Reduce heat, uncover, and simmer until carrots are tender, about 10 additional minutes.

Working in batches, puree soup in blender (or use a stick 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 fresh tarragon sprigs and serve.





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Yields: 4 Servings    posted as 161248
    

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