Carrot Tarragon Soup
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.
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!
Notes
If you want to freeze the soup omit the cream. Once the soup is thawed add the cream.