INGREADIENT

• 2 pounds fresh carrots, sliced
• 2 medium onions, chopped
• 2 tablespoons butter
• 6 cups reduced-sodium chicken broth
• 1 cup orange juice
• 2 tablespoons brandy
• 4 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
• 1 teaspoon salt
• 1 teaspoon pepper
• 8 tarragon sprigs

Direction

1. In a Dutch oven, saute carrots and onion in butter for 8-10 minutes or until onion is tender. Add the broth; bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until carrots are very tender. Cool slightly.
2. In a blender, process soup in batches until smooth. Return all to pan; stir in the orange juice, brandy and minced tarragon. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes to allow flavors to blend. Season with salt and pepper. Garnish with tarragon sprigs before serving.