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.
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!
Thank you God for delicious carrots. Remind us to not enjoy too much of a good thing. Amen.
P.S. If you're looking for other delicious soup recipes check out some of my favorites:
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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.
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