This week we are making the delicious sister to tomato soup, carrot tarragon soup. Personally, with its sweet and savoury flavour profile, I think carrot soup should be the star of the show. What makes this recipe different from the rest is the tarragon. Tarragon adds a unique, soft, delicate licorice flavour that really creates a stand out dish.
To take the soup a step further we will use dashi paste and anchovy paste. Now hear me out before you start judging! These two condiments work so well with the sweet carrot. The umami helps frame the carrot in a whole new light and the tarragon lends the perfect finishing note to this beautiful pairing.
What I also like about this carrot tarragon soup is that it is easy to make, healthy, and freezes beautifully (which makes it great for lunches, easy dinners, or even a grab-and-go snack).
How long does homemade carrot soup last?
In the fridge, carrot soup lasts 4-5 days in an air-tight container in the fridge. However, if you intend to freeze the soup, omit the cream and freeze for up to 2 months. Remove from freezer and let thaw, then heat and at this point you can add back the cream if you desire. Enjoy!
How do you thicken carrot soup?
There are many recipes for carrot soup out there and all use different thickening agents. I wanted to keep this carrot tarragon soup simple so the carrots do all the heavy lifting in relation to the amount of broth added. In my recipe, I use a dash of cream to help a little.
What do you eat with carrot soup?
Soup always calls for bread. I hear some people like grilled cheese but I love a chunk of crusty warm bread and salted butter. Check out our quick and easy homemade crusty bread recipe, it is perfect for dipping and indulging.
How to make carrot soup:
To make this soup there are three key steps, boiling, blending, and simmering. This entire process takes around 25 mins, 10 of which you’re just hanging out.
Boiling – First, you want to bring salted water to a boil, then add your peeled carrots. Continue to boil until fork tender, then drain.
Blending – Add carrots and broth to the sauteeing garlic and onions. With a hand blender or food processor, puree the mixture until smooth or a little chunky (depending on how you like it). Learn how to use a hand blender.
Simmering – Bring to a simmer for 5-10 mins stirring often, add dashi, anchovy paste, tarragon, salt and pepper to taste. Enjoy this healthy carrot soup!
looking for another recipe?
Check out these other delicious finds
Carrot Tarragon Soup
Equipment
- 2 large pots
- 1 hand blender or food processor
Ingredients
- 2 large bunches of carrots not a bag of carrots
- 1 tablespoon olive oil
- 1/2 yellow onion chopped
- 1 tablespoon minced garlic
- 3 cups chicken stock
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 1/2 tablespoons chopped tarragon
- 2 teaspoons dashi paste
- 1 tablespoon anchovy paste
- 2 tablespoons heavy cream
Instructions
- Fill a large pot with water to about halfway, enough to cover your carrots. Bring to a boil. In the meantime, peel and roughly chop carrots. Once the water is boiling add 1 tbsp of sea salt and carrots. Boil until tender (4-5 mins).
- Once the carrots are almost done, begin to chop onion and add to another pot over low-medium heat with minced garlic and olive oil. Stir on occasion so as not to brown the garlic. Sautee onions until transparent. Add finished carrots to the onion mixture and add the broth.
- Using your hand blender, whiz up until smooth. Reduce the heat to low and add chopped tarragon, dashi, anchovy paste and cream. Simmer for 5 -10 mins stirring occasionally to make sure the dashi and anchovy are fully absorbed.
- Taste the soup, adjusting seasoning to your liking. Enjoy!
Abby says
I had the pleasure of trying this soup – so good!