Soups

November 7, 2019

Tarragon Carrot Soup

Light, yet creamy and flavorful, this Tarragon Carrot Soup makes a healthy appetizer or light meal for cold weather. Completely plant-based and oil-free.

On one of my recent breaks from college, I went home to my family in Ohio. When I got home, they gave me funny looks. Apparently, I had turned orange.

Okay, I wasn't oompa-loompa orange, but my skin definitely had an orange tint. My mom told me that I was eating too many carrots. And she was probably right - I was eating A LOT of carrots.

But how can you blame me? Carrots are incredible. They have tons of vitamin A and all sorts of other vitamins and minerals. They are a great crunchy snack (they go so well with peanut butter). Or you can roast them and they turn soft and sweet. Best of all, you can make them into Tarragon Carrot Soup!

I would gladly turn orange if it meant I got to eat this soup everyday. The best way I can describe it is like Thanksgiving in a bowl. Carrots are a classic Thanksgiving food, but the soup uses veggie broth so we get a whole flavor profile of all the vegetables. And the addition of tarragon pulls the whole soup together.

There aren't many more ingredients than that, but let's go through the list.

Tarragon Carrot Soup

Tarragon Carrot Soup Ingredients

  • Carrots: The star of the show. Slightly sweet with tons of vitamins!
  • Onion: Part of the Thanksgiving vibes. We'll caramelize the onions a bit before we blend the soup, adding extra flavor!
  • Veggie Broth: Use either broth or stock to get the full Thanksgiving profile. Usually veggie broth is made from many different vegetables, so the broth adds tons of flavor. Plus vegetable broth helps thin out the soup.
  • Orange Juice: Sticking with the orange theme, OJ adds some sweetness to the dish (and some vitamin C!)
  • Bourbon: You can use bourbon or brandy to add a nice kick of alcohol to the dish. I find it adds another layer of sweetness. It's a small amount and will cook off, but you can omit it for an alcohol-free recipe.
  • Tarragon: Tarragon is slightly minty but more earthy than real mint leaves. It complements the carrots very well and you only need a few teaspoons.
  • Salt & Pepper: I usually cook without salt and pepper and wait until the end to season my dishes. I knew immediately when I made this recipe that it needs a bit of salt and pepper. Make the recipe to your taste though -- better to under-season than over-season.

How to Make Tarragon Carrot Soup

To make this soup, start by chopping your onion and carrots. Sauté them in a soup pot with some of the vegetable broth. Let the onion and carrots get soft.

Add the rest of the veggie broth and bring the mixture to a boil. Then, let the mixture simmer until the carrots are soft.

Transfer the mixture to a blender and puree until smooth. Return the mixture to a soup pot and add the remaining ingredients. Simmer for 5 minutes so the flavors meld.

Transfer to bowls and garnish with fresh tarragon. Enjoy!

Recipe Prayer

Thank you God for delicious carrots. Remind us to not enjoy too much of a good thing. Amen.

Related Recipes

P.S. If you're looking for other delicious soup recipes check out some of my favorites:

Tarragon Carrot Soup

Light, yet creamy and flavorful, this Tarragon Carrot Soup makes a healthy appetizer or light meal for cold weather. Completely plant-based and oil-free.

Author:

Elizabeth

Serves:

3

Prep:

10

min

cook:

30

min

total:

40

min

Ingredients

  • 1 Pound Carrots
  • 1 Medium Onion
  • 3 1/4 Cups Veggie Broth, divided
  • 1/2 Cup Orange Juice
  • 1 Tablespoon Bourbon
  • 2 Teaspoons Fresh Tarragon, chopped
  • 1 Teaspoon Salt
  • 1/4 Teaspoon Pepper
  • Fresh Tarragon, to serve

Instructions

  1. Chop the carrots and onion. Saute them in a large pot using a 1/4 cup of the veggie broth until the onion is soft, about 10 minutes.
  2. Add the rest of the veggie broth. Cover and bring to a boil. Then reduce the heat to medium low, uncover the pot, and simmer for about 10 minutes, until the carrots are soft.
  3. Transfer the soup to a blender or food processor and puree it until smooth.
  4. Return the soup to the pot and add the orange juice, bourbon, chopped tarragon, salt, and pepper. Let simmer 5 minutes.
  5. Transfer to bowls and garnish with additional tarragon. Enjoy!

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August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography