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Carrot Soup with Orange & Tarragon
Ingredients
  • 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 ½ teaspoon dried tarragon
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 8 tarragon sprigs
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