Carrot and Tarragon Soup

Ingredients

• Olive oil - 2 tablespoons
• Salt and pepper - To taste
• Heavy cream - 1/2 cup
• Fresh tarragon - 2 tablespoons, chopped
• Vegetable broth - 4 cups
• Garlic - 2 cloves, minced
• Onion - 1 medium, chopped
• Carrots - 1 pound, peeled and chopped

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.
3. Add the carrots and vegetable broth. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the carrots are tender.
4. Remove the pot from heat and let it cool slightly.
5. Using an immersion blender or regular blender, puree the soup until smooth.
6. Return the soup to the pot and stir in the chopped tarragon and heavy cream.
7. Season with salt and pepper to taste.
8. Simmer the soup for an additional 5 minutes to allow the flavors to meld together.
9. Serve hot and garnish with additional chopped tarragon, if desired.