Creamy Carrot and Tarragon Soup

Ingredients

Olive oil

2 tablespoons

Salt and pepper

to taste

Heavy cream

1/2 cup

Fresh tarragon

2 tablespoons, chopped, plus extra for garnish

Vegetable broth

4 cups

Garlic

2 cloves, minced

Onion

1 medium, chopped

Carrots

1 pound, peeled and chopped

Instructions

1. In a large pot, heat olive oil over medium heat.
2. Add the chopped onion and minced garlic, cooking until the onion becomes translucent, about 5 minutes.
3. Stir in the chopped carrots and pour in the vegetable broth. Bring the mixture to a boil.
4. Lower the heat and let it simmer for 15-20 minutes, or until the carrots are tender.
5. Remove the pot from the heat and let it cool slightly.
6. Using an immersion blender or a regular blender, puree the soup until it reaches a smooth consistency. If using a regular blender, be sure to do this in batches and be careful as the soup will be hot.
7. Return the soup to the pot. Stir in the chopped tarragon and heavy cream, mixing well.
8. Season the soup with salt and pepper to taste.
9. Let the soup simmer for an additional 5 minutes for the flavors to meld together.
10. Serve hot, garnished with additional chopped tarragon if desired.