I used to think carrot soup was just sad, boiled vegetables masquerading as food. Then I discovered the magic trio: sweet carrots, bright orange, and anise-kissed tarragon. This isn’t your grandma’s bland puree.
This Carrot Soup with Orange & Tarragon is a flavor explosion that will legitimately change your opinion on blended vegetables. It’s creamy without cream, complex without effort, and it makes you look like a culinary genius. I’m not exaggerating when I say this vibrant orange pot of gold is my most requested recipe.
This soup is the culinary equivalent of a warm hug on a cold day.
The natural sweetness of the carrots gets caramelized and deepened, while the fresh orange juice and zest provide a citrusy high note that cuts through the richness. And tarragon? That licorice-like herb is the secret weapon.
It adds a sophisticated, almost French-bistro quality that makes everyone ask, “What is that amazing flavor?” It’s nostalgic comfort food that’s also exciting and new.
Table of Contents
Carrot Soup with Orange & Tarragon
Equipment
- Large pot or Dutch oven For simmering soup.
- immersion blender or countertop blender For creating a smooth puree.
- wooden spoon To stir aromatics and soup.
- ladle For serving the soup.
Ingredients
- 2 tbsp olive oil or butter
- 1 large yellow onion, chopped
- 2 lbs carrots, peeled and chopped (about 6–7 large carrots)
- 4 cloves garlic, minced
- 1 zest and juice of 1 large orange
- 4 cups vegetable or chicken broth
- 2 tbsp fresh tarragon, chopped (plus more for garnish)
- 1 tsp fresh thyme (or ½ tsp dried)
- to taste salt and freshly ground black pepper
- for serving plain yogurt or coconut cream (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and sauté until soft and translucent, about 5–7 minutes.
- Add garlic, orange zest, and thyme. Stir for about 30 seconds until fragrant—do not let the garlic burn.
- Add chopped carrots, broth, and orange juice. Bring to a boil, then reduce to a simmer. Cook for 20–25 minutes until carrots are fork-tender.
- Blend the soup until smooth using an immersion blender, or carefully transfer in batches to a countertop blender. Blend until silky smooth.
- Stir in fresh tarragon. Taste and season generously with salt and pepper. Garnish with yogurt or coconut cream and extra tarragon before serving.
Notes
Nutrition
Ingredients
Gathering these ingredients is half the fun. This list is simple, but each component plays a crucial role. Don’t skip the fresh tarragon—the dried stuff just won’t give you that same vibrant, aromatic punch.
Trust me on this one.
- 2 tbsp olive oil or butter
- 1 large yellow onion, chopped
- 2 lbs carrots, peeled and chopped (about 6-7 large carrots)
- 4 cloves garlic, minced
- Zest and juice of 1 large orange
- 4 cups vegetable or chicken broth
- 2 tbsp fresh tarragon, chopped, plus more for garnish
- 1 tsp fresh thyme (or ½ tsp dried)
- Salt and black pepper to taste
- Plain yogurt or coconut cream for serving (optional)
Step-by-Step Instructions
- Cook your aromatics. Heat the oil in a large pot over medium heat. Add the onion and cook until soft and translucent, about 5-7 minutes.
This builds a flavor foundation you can’t rush.
- Bloom the garlic and spices. Add the garlic, orange zest, and thyme to the pot. Stir for just 30 seconds until incredibly fragrant.
Don’t let the garlic burn, or you’ll have to start over.
- Add the main ingredients. Toss in the chopped carrots, broth, and fresh orange juice. Bring everything to a boil, then reduce the heat to a simmer.
Let it cook for 20-25 minutes, until the carrots are completely fork-tender.
- Blend until smooth. Carefully puree the hot mixture using an immersion blender or a standard blender. If using a standard blender, work in batches and never fill it more than halfway to avoid a hot soup explosion.
- Finish with fresh herbs. Stir in the chopped fresh tarragon and season generously with salt and pepper.
Taste and adjust. Serve with a dollop of yogurt and an extra sprinkle of tarragon.
Storage Instructions
This soup is a meal-prep dream. Let it cool completely before storing.
In the fridge, it keeps beautifully in an airtight container for up to 5 days. For the freezer, portion it into freezer-safe bags or containers for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
Pro tip: freeze single servings for a instant lunch that’s way better than sad desk salads.
Why You’ll Love This Carrot Soup with Orange & Tarragon
- It’s a major crowd-pleaser. I’ve served this to picky kids and gourmet foodies, and both groups clean their bowls. It’s that universally delicious.
- It’s secretly healthy and nutrient-dense. Packed with vitamin A from the carrots and vitamin C from the orange, it’s a immune-boosting powerhouse that tastes like a treat.
- It’s incredibly easy and affordable. With minimal prep and simple, cheap ingredients, this is a gourmet-looking dish that won’t stress you out or break the bank.
Common Mistakes to Avoid
- Using dried tarragon instead of fresh. The flavor profiles are worlds apart, and fresh is non-negotiable for that bright, herbal kick.
- Not blending it until completely smooth. A gritty texture is a vibe killer. Keep that blender going until it’s silky and luxurious.
- Skipping the orange zest. The zest holds so much potent citrus oil.
It’s what makes the flavor pop, so don’t just use juice.
- Underseasoning. Salt is what makes all the individual flavors sing together. Taste and season at the end until it’s just right.
Alternatives and Variations
This recipe is wonderfully adaptable. For a vegan version, use olive oil and vegetable broth, and garnish with coconut cream.
To make it spicier, add a pinch of red pepper flakes with the garlic. If you can’t find tarragon, fresh dill makes a lovely, though different, substitute. For a richer soup, stir in a splash of coconut milk or cream at the very end.
FAQs
Can I freeze this Carrot Soup with Orange & Tarragon?
Absolutely!
This soup freezes like a dream. Just ensure it’s cooled completely before transferring it to freezer-safe containers. It will keep its flavor and texture for up to three months.
What’s the best substitute for fresh tarragon?
In a pinch, fresh dill is your best bet.
It offers a different but equally lovely herbal note. Avoid dried tarragon, as it loses its delicate anise flavor and can taste a bit like hay.
How long does it stay fresh in the refrigerator?
Stored properly in a sealed container, your carrot and orange soup will stay delicious for up to five days. The flavors often meld and improve after a day, making it a fantastic make-ahead meal.
Is this kid-friendly?
Surprisingly, yes!
The natural sweetness from the carrots and orange usually wins kids over. IMO, blending it into a smooth, creamy consistency helps a lot with the visual appeal for little ones.
Can I prep it ahead of time?
This is the ultimate make-ahead dish. You can chop the veggies a day in advance and store them in containers in the fridge.
Or, just make the entire soup and reheat it when needed—it might even taste better.
Final Thoughts
This Carrot Soup with Orange & Tarragon is more than just a recipe; it’s a guaranteed win. It’s the perfect blend of easy, healthy, and downright delicious. FYI, it’s also a great way to use up a bounty of farmers market carrots.
I hope this vibrant bowl becomes a staple in your kitchen. Give it a try this week and tag me in your pics!