Sweet and savory, plus great for the waistline!
1 tablespoon Olive oil
1 pound Carrots
¾ cup Onion, chopped
¼ cup Ginger, chopped
3 medium Garlic cloves, chopped
3 cups Vegetable stock
1/4 cup Orange juice, fresh squeezed
2 tablespoons Wine, white, dry
2 teaspoons Tarragon, fresh, chopped
1 tseaspoon Thyme, fresh, chopped
Pinch Pepper, white
Add oil to medium pot and heat on medium-high flame. Add carrot, onion, ginger and garlic and sauté until onion is soft. Add stock; bring to boil. Reduce heat and simmer until carrots are tender.
Puree soup in batches in blender until very smooth. Return to pot. Stir in orange juice, wine, chopped tarragon, thyme, salt and white pepper and simmer 5 minutes to blend flavors.
Garnish with sprigs of tarragon.
Soup can be served either hot or chilled.
YIELD: 8 servings
SERVING: 1 cup