Yield Makes 4 servings Number Of Ingredients 8 Steps:
Melt butter in heavy large pot over medium heat. Add carrots and onion; sauté until onion is soft, about 8 minutes. Add broth; cover and bring to boil. Reduce heat, uncover, and simmer until carrots are tender, about 10 minutes. Working in batches, puree soup in blender until very smooth. Return soup to pot. Stir in orange juice, brandy, and chopped tarragon. Simmer 5 minutes for flavors to blend. Season to taste with salt and pepper. Garnish soup with tarragon sprigs and serve.
Time 40m Yield 8 servings (2 quarts). Number Of Ingredients 10 Steps:
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., 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.
Time 55m Yield 4 servings Number Of Ingredients 11 Steps:
Peel and thinly slice the carrots. Finely chop the onion. Peel and chop the garlic cloves. In a large saucepan, heat oil over medium heat. Add carrots, onion, garlic, and ginger and cook, stirring occasionally, until onion is golden, 6 to 8 minutes. Meanwhile grate the orange to yield 2 teaspoon grated zest. Juice orange to yield 1/2 cup orange juice. Add chicken stock, orange zest, and bay leaf to cooking vegetables. Bring to a boil. Reduce heat to medium-low, cover and cook, stirring occasionally, until carrots are tender about 20 minutes. In a food processor or blender, puree soup in batches until smooth; return to saucepan. Stir in orange juice and season with salt and pepper to taste. Cook over medium heat, stirring occasionally, until heated through, 2 to 3 minutes. Mince cilantro or parsley to yield 2 tablespoons. Garnish each soup bowl with a dollop of sour cream or yogurt and sprinkling of cilantro and serve.
Time 1h Yield 4-6 serving(s) Number Of Ingredients 11 Steps:
Melt the butter in a large saucepan over moderate heat. Add the olive oil, onion and garlic and saute for a few minutes. Add the carrot to the pan and toss together until well coated. Add the lengths of fresh tarragon and toss together. Add a little salt and pepper, lower the heat and cover the vegetables with a piece of buttered wax paper or parchment paper. Press it down on top of the vegetables. Cover and let the vegetables cook over low heat for about 10 minutes. Remove the lid and the paper, add the broth and bring to a boil. Cook vegetables until soft. Remove and discard the tarragon stems. Using a hand-held blender or regular blender or food processor, blend the vegetables to a puree. When smooth, add the cream and reheat until quite hot. Serve with a little fresh tarragon for garnish.
Time 1h10m Yield Serves 4 Number Of Ingredients 0 Steps:
Heat the oil and gently sauté the onions, until soft and golden. Add the carrots and fry for a further 1-2 minutes. Combine the stock, orange juice, ground coriander, cinnamon. Stir in the wet ingredients and cover. Simmer for 40-50 minutes or until the carrots are tender. Liquidize the ingredients to your desired consistency. Season to taste and garnish with the coriander leaf.
Time 50m Yield 6 Number Of Ingredients 10 Steps:
Melt butter in a large pot over medium heat and cook carrots, onions, and ginger until softened, about 5 minutes. Dust with flour and cook and stir for 2 minutes. Add broth, cover, and simmer until carrots are soft, 15 to 20 minutes. Season with sea salt and white pepper. Puree carrot soup with an immersion blender until smooth. Zest 1 orange until you get about 1 teaspoon zest. Juice both oranges. Stir orange juice and creme fraiche into the soup and heat over medium-low heat, but do not boil. Stir in orange zest and season with salt and pepper. Sprinkle with pistachios.
More about “carrot soup with orange tarragon recipes”
Time 11h15m Yield 6-8 serving(s) Number Of Ingredients 7 Steps:
Skin and cut into 1/4 inch rounds approximately 5 cups of carrots. Add to Slow Cooker. NOTE: a food processor can really speed the chopping in this recipe. Chop one onion finely and add to Cooker. Add broth and orange juice. Add optional ginger if desired- makes soup tangy. Heat on low for 10-11 hours or high for 4-6 hours. When carrots are tender, blend to a smooth consistency. Add whipping cream, s and stir until creamy. NOTE: Excellent first course or lunch with salad and roll.
