Tis the Season for Soothing Soups

Autumn is aptly named "fall" ~ crimson. golden and amber leaves are falling from the trees; the temperature is falling to near-frost levels; and the clock falls back tomorrow night.  With a chill in the air and crisp winds blowing, my thoughts turn to making soothing, savory soups to warm the soul, fingers and toes.

I received a subscription notice from Bon Appetit last week.  Enclosed were three very appealing recipes ~ one for a Carrot Soup with Orange and Tarragon.  Fortuitously, I had just made a roast chicken, so I cooked up the remains to make a hearty chicken broth.  And, spurred by the nasty colder weather, I decided to try the soup.  It is totally delicous, enveloping the body with warmth and comfort. It is not only filling, but economical too!

Carrot Soup with Orange and Tarragon

1 Tbsp. butter                               

1 1-lb bag classic-cut peeled carrots

3/4 cup chopped onion                   

3 cups low-salt chicken broth (preferably homemade)

1/2 cup orange juice                      

1 Tbsp. brandy

2 tsp. chopped fresh tarragon         

Fresh tarragon sprigs

Melt butter in heavy large pot over medium heat.  Add carrots and onion, saute until onion is soft, 5-8 minutes.  Add broth; cover and bring to boil. Reduce heat, uncover, and simmer until carrots are tender, about 10 minutes.

Working in batches, puree soup in blender until very smooth.  Return soup to pot.  Stir in orange juice, brandy, and chopped tarragon.  Simmer five minutes for flavors to blend.  Season to taste with salt and pepper (I used Kilauea black sea salt that is sold at Williams Sonoma).  Garnish soup with tarragon sprigs and serve.

My notes: I sauteed some julienned carrot to glaze and use as garnish also.  And, if the soup sits for a day, it thickens, so I thinned it out slightly with skim milk.

A perfect colorful, tasty soup to serve today.  Happy Halloween!