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.
Ingredients
- 1 Pound Carrots sliced
- 1 Medium Yellow Onion diced
- 2 Teaspoons Fresh Tarragon chopped
- 3 ¼ Cups Vegetable Broth divided
- ¼ Cup Coconut Milk or Non-Dairy Cream
- 1 Teaspoon Fresh Thyme
- 1 Teaspoon Salt
- ¼ Teaspoon Pepper
- Fresh Tarragon to serve
Instructions
- Sauté the carrots and onion in a large pot using a ¼ cup of the vegetable broth until the onion is soft, about 10 minutes.
- Add the tarragon and let cook 1 minute.
- Add the rest of the vegetable 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.
- Transfer the soup to a blender or food processor and puree it until smooth.
- Return the soup to the pot and stir in the coconut milk, salt, and pepper. Let simmer 5 minutes.
- Transfer to bowls and garnish with additional tarragon. Enjoy!
Nutrition
Calories: 144kcal | Carbohydrates: 23g | Protein: 4g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 885mg | Potassium: 637mg | Fiber: 7g | Sugar: 10g | Vitamin A: 25348IU | Vitamin C: 14mg | Calcium: 81mg | Iron: 1mg