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Carrot and Tarragon Soup

Print Recipe
Course Soup
Cuisine American
Keyword Carrot, Soup, Tarragon
Total Time 1 hr
Servings 4


  • Food Processor/immersion blender


  • 5 Large Carrots (red carrots, if in season)
  • 1 Shallot Finely chopped
  • 2 Cloves garlic Smashed
  • 2 Yukon Gold potatoes peeled and cubed
  • 1 tsp Fresh ginger Grated
  • 3 tbsp Olive Oil more to finish
  • 1 Yellow onion Finely chopped
  • 3 tbsp Tarragon Finely chopped, reserving 1 tbsp to garnish
  • 1 bundle Sage, rosemary, and thyme tied in a bundle with kitchen twine
  • 1 tsp Peppercorns
  • 2 cups Chicken Broth
  • Salt and pepper
  • Greek yogurt


  • Heat olive oil in a large, heavy-bottomed pot on medium heat and add the onion, shallot, salt, and peppercorns. Cook until slightly translucent, about 5 minutes. Add the carrots and potatoes and cook until slightly tender. Add broth, tied herbs, and bring to a boil. After reducing the heat to a simmer and cook covered for about 45 minutes. Until the vegetables are very tender. Remove the herb bundle and allow the soup to cool slightly.
  • Working in batches if your food processor or blender is too small, Pulse until the soup is VERY smooth. Return to the pot to reheat and add salt and pepper to taste. Serve warm with a dollop of plain yogurt, a swirl of olive oil, and a little fresh tarragon. The soup can last a few days in the fridge or be frozen. If freezing, you will need to reblend.