Fall is just about here and the leaves aren't the only things that change with the new season. Our diet changes too!
While it may seem a bit premature, hot soup is one of the first delightful treats of the season. It's the perfect comfort food and any bit of time devoted to making it is well worth it. I recently received a few recipe cards, one of them was for a carrot orange soup with tarragon, so I decided to make it with my own twist. Theirs had much more orange juice than I was comfortable adding, and, to my surprise, no ginger!
I added my own flavor to this soup, and I love it! I think you will, too. It’s quick (no more than 40 minutes, including prep time), it’s healthy, and rich in color and taste. This soup is even better the next day (like a lot of our own Latin food, especially beans). If you warm it up on the stove top, add a bit more orange juice. It'll give it a dash of citrus and act as a thinner.
CARROT GINGER SOUP W/TARRAGON & GRAND MARNIER!
◦ 1 lb. carrots, peeled and cut
◦ 1 medium onion, chopped
◦ 1 tbsp. butter
◦ 2.5 cups unsalted chicken broth
◦ 4 tsp. tarragon, finely chopped
◦ 2 tsp. fresh ginger
◦ 1/2 cup. orange juice
◦ 3-4 splashes of Grand Marnier
◦ honey to drizzle
◦ salt/pepper to taste
In large pot melt butter and add carrots and onion. I added salt here. Cover and cook on medium until onions are transparent and carrots begin to soften, about 5 minutes. Add chicken broth and bring to boil, leaving uncovered. Reduce heat, add ginger, pepper and stir in orange juice. Cover and cook on medium for 10 minutes or until carrots are tender. Separating in batches if necessary, pour mixture in high speed blender and blend until completely smooth. I didn’t have to but you may. Transfer soup back to large pot. Add tarragon, Grand Marnier and stir. Cover and cook for another 5-7 minutes until flavors have set it. Drizzle and top with high grade honey to add a touch of sweetness and garnish with tarragon sprigs, if desired. Serve immediately.
Yields enough for 4.