Name: CARROT & TARRAGON SOUP
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 7 cups
Ingredients: 2 MEDIUM SIZED ONIONS; 3 CLOVES OF GARLIC, minced; 2 TBSP. BUTTER (or coconut oil for vegan); 1 ½ LBS. CARROTS, peeled and sliced; 2 (14½OZ.) CANS of LOW SODIUM CHICKEN BROTH (or vegetable broth for vegan); ½ tsp. DRY TARRAGON (or more - to taste) OR fresh Tarragon; 3/4 - 1 CUP ORANGE JUICE; ½ tsp. SALT; 1/4 tsp. WHITE PEPPER; OPTIONAL:; 1/2 inch of peeled ginger-chopped