Delicious and delectable in one bowl of soup.

INGREDIENTS:
1 Tablespoon butter
One 1 pound bag of classic-cut carrots
3/4 cup chopped onion
3 cups low-sodium chicken broth
1/2 cup orange juice
1 Tablespoon brandy
2 teaspoons chopped fresh tarragon

DIRECTIONS:
Melt butter in a heavy large pot over medium heat. Add the carrots and onion; saute until the onion is soft, about 6 minutes. Add the broth. Cover and allow to come to a boil. Reduce the heat, uncover, and simmer until carrots are tender, about 10 minutes.

Working in batches, carefully puree soup in a blender with the center top cap off or the lid slightly open (so the hot soup doesn’t build pressure and fly out and scald you). Puree until smooth. Return to cooking pot. Stir in the orange juice, brandy, and chopped tarragon. Simmer for 5 minutes more. Season with salt and pepper to taste. Serve it hot.