-
Makes
4 servings
Author Notes
This sweet + savory soup was a delightful accident from two fall seasons ago. When attempting to make a similar soup with orange, I caught snag when I noticed that I had no OJ. Naturally, cooking in autumn meant that I had an apple on hand and it turned out to be the far superior fruit pairing for the carrots. I’ve tried veggie stock as a replacement, but I prefer the savory flavor that chicken stock imparts. I have also found the flavors to be more pronounced once it’s cooled, but its a fall soup, so one should eat it hot if it’s getting chilly out. —raisedbycoffee
Ingredients
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)
Directions
- 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
- Add the broth and bring to a boil. Reduce heat and simmer, uncovered, until the carrots are tender, about 10 minutes.
- 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.
- 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.
Makes 4 servings Author Notes This sweet + savory soup was a delightful accident from two fall seasons ago. When attempting to make a similar soup with orange, I caught snag when I noticed that I had no OJ. Naturally, cooking in autumn meant that I had an apple on hand and it turned out to be the far superior fruit pairing for the carrots. I’ve tried veggie stock as a replacement, but I prefer the savory flavor that chicken stock imparts. I have also found the flavors to be more pronounced once it’s cooled, but its a fall soup, so one should eat it hot if it’s getting chilly out. —raisedbycoffee Ingredients 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) Directions 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 Add the broth and bring to a boil. Reduce heat and simmer, uncovered, until the carrots are tender, about 10 minutes. 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. 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.
Carrot, apple, and tarragon soup
