Serves 4
45 min
Carrot, Apple, and Tarragon Soup
Recipe GLPR203579e9929fbf
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.
