Carrot Soup With Orange & Tarragon

• 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

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.

fresh carrots, onions, butter, chicken broth, orange juice, brandy, tarragon, salt, pepper, tarragon

Taken from www.tasteofhome.com/recipes/carrot-soup-with-orange-tarragon/ (may not work)