Carrot, Apple, and Tarragon Soup

Name: Carrot, Apple, and Tarragon Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: French
Ingredients: 1 tablespoon butter; 1 pound carrots, peeled and cut into 1/2-inch pieces; 1 medium onion, chopped; 3 cups chicken broth; 1 sweet apple such as Fuji or McIntosh, peeled, cored, and quartered; 1 tablespoon brandy; 1 tablespoon fresh tarragon, chopped; Fresh tarragon sprigs for garnish; Greek yogurt for garnish

Recipe GLPR203579e9929fbf

French

Soup

45 min

179 cal

Servings: 4

Stovetop

A silky, naturally sweet soup that celebrates the harmony of roasted carrots, crisp apple, and aromatic tarragon. Simmered in chicken broth and enriched with a splash of brandy, this elegant first course balances earthiness with subtle fruit notes. Finished with creamy Greek yogurt and fresh tarragon for a refined touch.

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Ingredients

1 tablespoon butter

1 pound carrots, peeled and cut into 1/2-inch pieces

1 medium onion, chopped

3 cups chicken broth

1 sweet apple such as Fuji or McIntosh, peeled, cored, and quartered

1 tablespoon brandy

1 tablespoon fresh tarragon, chopped

Fresh tarragon sprigs for garnish

Greek yogurt for garnish

Directions

Melt the butter in a large pot over medium heat. Once foaming, add the chopped onion and sauté until softened and translucent, about 5 minutes, stirring occasionally.
Add the carrot pieces to the pot and stir well to coat with butter. Continue cooking for about 3 minutes, allowing the carrots to begin releasing their natural sugars.
Pour in the chicken broth, scraping up any flavorful bits from the bottom of the pot. Bring to a gentle boil, then reduce heat and simmer for 15-18 minutes until the carrots are very tender.
Add the apple quarters and the chopped tarragon to the pot. Simmer for an additional 5 minutes to soften the apple and infuse the broth with tarragon flavor.
Remove the pot from heat and carefully add the brandy, stirring to combine.
Using an immersion blender, puree the soup until completely smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender, blend until smooth, and return to the pot.
Taste the soup and adjust seasoning with salt and pepper as needed. Gently reheat if necessary over low heat.
Ladle the soup into bowls and top each serving with a dollop of Greek yogurt and a fresh tarragon sprig. Serve immediately.

Comments

Grocery List Plus Editorial Staff4.25

Carrots and apples are sturdy Charlotte supermarket staples, and every ingredient here (butter, onion, broth, Greek yogurt) appears at Harris Teeter, Food Lion, Walmart, and ALDI without a second thought—tarragon is the only wildcard, but it's a small amount of dried herb that all major chains stock in their spice aisles. At roughly $8–10 for four servings (carrots and apples run cheap year-round in North Carolina), the cost per bowl lands well. The stated 45 minutes is honest if you count sautéing and simmering; the brandy and tarragon add sophistication without fussiness. It reheats cleanly and suits weeknight rotation, though the brief brandy simmer and fresh tarragon finish mean it shines best eaten the same day rather than as a make-ahead.