Carrot Soup with Orange and Tarragon

Ingredients

• 2 tbsp olive oil or butter

• 1 large onion, chopped

• 2 garlic cloves, minced

• 1 kg carrots, peeled and sliced

• 4 cups (1 liter) vegetable broth

• 1 cup fresh orange juice (about 2 oranges)

• 1 tbsp orange zest

• 1–2 tsp dried tarragon or 1 tbsp fresh tarragon

• 1/2 cup heavy cream or coconut milk (optional for creaminess)

• Salt and black pepper to taste

• Optional garnish: cream swirl, fresh tarragon, orange zest, toasted almonds

Instructions

1. Sauté aromatics:
   Heat the olive oil or butter in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook 1 minute more.

2. Add carrots and broth:
   Stir in the carrots, then pour in the vegetable broth. Bring to a boil, reduce heat, and let simmer for 20–25 minutes until the carrots are very soft.

3. Blend the soup:
   Use an immersion blender or a regular blender to purée until completely smooth.

4. Add orange + tarragon:
   Return the soup to the pot. Stir in the orange juice, zest, and tarragon. Simmer 5 more minutes.

5. Finish:
   Add cream (if using), then season with salt and pepper. Adjust sweetness or acidity by adding more orange juice if needed.

6. Serve:
   Ladle into bowls and garnish with a swirl of cream, fresh tarragon, or orange zest.