This sweet + savory soup was a delightful accident from two fall seasons ago. When attempting to make a similar soup with orange, I caught snag when I noticed that I had no OJ. Naturally, cooking in autumn meant that I had an apple on hand and it turned out to be the far superior fruit pairing for the carrots. I've tried veggie stock as a replacement, but I prefer the savory flavor that chicken stock imparts. I have also found the flavors to be more pronounced once it's cooled, but its a fall soup, so one should eat it hot if it's getting chilly out. —raisedbycoffee
carrots, peeled and chopped into 1/2 inch bits
medium-sized onion, chopped
apple, peeled, cored and quartered (I recently used Fuji, but the soup would fare well with another sweet apple, like McIntosh or Cortland)
fresh tarragon, chopped
fresh tarragon sprigs (garnish)
Greek yogurt (garnish)
In This Recipe
Melt the butter in a large pot over medium heat. Add the carrots and onion, and saute until the onion is soft and somewhat translucent., about 8 minutes
Add the broth and bring to a boil. Reduce heat and simmer, uncovered, until the carrots are tender, about 10 minutes.
Add the apple pieces to a blender and, working in batches, puree the soup until very smooth. Return soup to the pot; stir in the brandy and tarragon. Simmer for another 5 minutes to let the flavors incorporate. Season with salt and pepper to taste.
Serve either hot or at room temperature. Garnish with a sprig of tarragon and a dollop of Greek yogurt, to add some tang to you sweet and savory.