Teresa's Recipes
Creamy Carrot and Tarragon Soup
Indulge in this velvety, vibrant and aromatic Creamy Carrot and Tarragon Soup, a perfect way to embrace the fall season. Steeped in French cooking traditions, this soup combines the earthy sweetness of carrots with the anise-like flavor of tarragon, resulting in a delightful taste sensation that's perfect for a light lunch or a dinner starter.
Ingredients
- 2 tablespoons Olive oil
- to taste Salt and pepper
- 1/2 cup Heavy cream
- 2 tablespoons, chopped, plus extra for garnish Fresh tarragon
- 4 cups Vegetable broth
- 2 cloves, minced Garlic
- 1 medium, chopped Onion
- 1 pound, peeled and chopped Carrots
Dietary Notes
- Servings: 4
- Dish Type: Soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Calories: 200
- Fat: 15g
- Carbs: 15g
- Protein: 3g
- Sodium: 750mg
- Sugar: 7g
Instructions
- In a large pot, heat olive oil over medium heat.
- Add the chopped onion and minced garlic, cooking until the onion becomes translucent, about 5 minutes.
- Stir in the chopped carrots and pour in the vegetable broth. Bring the mixture to a boil.
- Lower the heat and let it simmer for 15-20 minutes, or until the carrots are tender.
- Remove the pot from the heat and let it cool slightly.
- 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.
- Return the soup to the pot. Stir in the chopped tarragon and heavy cream, mixing well.
- Season the soup with salt and pepper to taste.
- Let the soup simmer for an additional 5 minutes for the flavors to meld together.
- Serve hot, garnished with additional chopped tarragon if desired.
Tips
- You can replace the heavy cream with coconut milk for a vegan version.
- For a thicker texture, you can add a potato during the simmering process.
- If you don't have an immersion blender, a regular blender will work just fine. Just be sure to blend the soup in batches.