Carrot Soup with Orange and Tarragon

• 1 tablespoon butterbutter
• 1 1-pound bag classic-cut peeled carrotscarrot
• 3/4 cup chopped oniononion
• 3 cups low-salt chicken broth
• 1/2 cup orange juiceorange-juice
• 1 tablespoon brandybrandy
• 2 teaspoons chopped fresh tarragontarragon
• Fresh tarragon sprigstarragon

1. 01Melt butter in heavy large pot over medium heat. Add carrots and onion; sauté until onion is soft, about 8 minutes. Add broth; cover and bring to boil. Reduce heat, uncover, and simmer until carrots are tender, about 10 minutes.
2. 02Working in batches, puree soup in blender until very smooth. Return soup to pot. Stir in orange juice, brandy, and chopped tarragon. Simmer 5 minutes for flavors to blend. Season to taste with salt and pepper. Garnish soup with tarragon sprigs and serve.

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