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Tomato Carrot Soup with Fresh Tarragon
Ingredients
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1 tablespoon olive oil
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2 cups diced onion, about 1 medium onion
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1 1/2 cups carrots, about 3 large carrots
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2 15-ounce cans diced tomatoes, low sodium
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2 cups low sodium vegetable broth
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1 cup water
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1 tablespoon fresh tarragon. plus additional for garnish
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1/4 teaspoon ground black pepper
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salt to taste
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OPTIONAL: 6 teaspoons plain yogurt for garnish and additional tarragon
Preparation
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In a large saucepan warm the olive oil over medium heat. Add the onions and cook, stirring until slightly softened for about 5 minutes. Add the carrot and cook an additional 2-3 minutes. Stir in the tomatoes, the broth and the water. Bring to a boil, then reduce heat to a simmer and cook about 30 minutes or until carrots are tender. Allow to cool slightly before blending.
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Puree soup in batches in a blender (use caution when blending warm liquids) or use an immersion blender, until smooth. Stir in chopped tarragon, and season with salt and pepper to taste. Return to pot to reheat.
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Ladle into bowls. Top with yogurt and additional tarragon if desired.
Categories
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Gluten Free
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Quick and Easy
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Vegetarian
