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• 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 - Can top with goat cheese and nuts (pistachios or almonds) - Can pair with pan search chicken, fish, or pork tenderloin
1. In a Dutch oven, sauté 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.
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