Carrot, Apple, And Tarragon Soup

• 1 tablespoon butter
• 1 pound carrots, peeled and chopped into 1/2 inch bits
• 1 medium-sized onion, chopped
• 3 cups chicken broth
• 1 apple, peeled, cored and quartered (I recently used Fuji, but the soup would fare well with another sweet apple, like McIntosh or Cortland)
• 1 tablespoon brandy
• 1 tablespoon fresh tarragon, chopped
• fresh tarragon sprigs (garnish)
• Greek yogurt (garnish)

1. Melt the butter in a large pot over medium heat. Add the carrots and onion, and saute until the onion is soft and somewhat translucent., about 8 minutes
2. Add the broth and bring to a boil. Reduce heat and simmer, uncovered, until the carrots are tender, about 10 minutes.
3. Add the apple pieces to a blender and, working in batches, puree the soup until very smooth. Return soup to the pot; stir in the brandy and tarragon. Simmer for another 5 minutes to let the flavors incorporate. Season with salt and pepper to taste.
4. Serve either hot or at room temperature. Garnish with a sprig of tarragon and a dollop of Greek yogurt, to add some tang to you sweet and savory.

butter, carrots, onion, chicken broth, apple, brandy, fresh tarragon, tarragon sprigs, yogurt

Taken from food52.com/recipes/24063-carrot-apple-and-tarragon-soup (may not work)