Want to try something utterly simple yet totally delicious for dinner?  How about carrot soup?  The little carrot is a staple in our diets, but it’s usually so peripheral that we don’t even think about it holding its own in something like soup.  But trust me, it’s just super.  Here’s a great recipe that I found on epicurious.com for Carrot Soup with Orange and Tarragon.  It’s loaded with vitamins that can help you beat the winter blues, and makes a great lunch the next day.  You can even serve it as an appetizer at a fancy dinner party!  For a little something spicy, try adding some diced jalapeno to the sauteed onions.


  • 1 tablespoon butter
  • 1 1-pound bag classic-cut peeled carrots
  • 3/4 cup chopped onion
  • 3 cups low-salt chicken broth
  • 1/2 cup orange juice
  • 1 tablespoon brandy
  • 2 teaspoons chopped fresh tarragon
  • Fresh tarragon sprigs


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.