Carrot Soup with Tarragon and Cream

A bowl of this smooth and creamy carrot soup is the perfect way to warm up on a chilly day. When purchasing, look for plump carrots without any cracks or soft spots. If the carrots still have the greens attached, remove them before storing in the refrigerator so they don't lose moisture.

bowl of Carrot Soup with Tarragon and Cream
Photo: Jacob Fox
Prep Time:
35 mins
Cook Time:
10 mins
Total Time:
45 mins
7 1/2 cups


  • 3 tablespoon unsalted butter

  • 2 cup carrots, peeled and thinly sliced

  • 1 cup thinly sliced leek (white and light green parts only)

  • ½ cup chopped russet potato

  • 1 large shallot, finely chopped

  • pinch kosher salt

  • 1 clove garlic, finely chopped

  • 1 ½ teaspoon finely chopped fresh tarragon

  • 2 tablespoon dry white wine

  • 1 quart chicken broth

  • ¼ teaspoon kosher salt

  • ¼ teaspoon freshly ground black pepper

  • 1 tablespoon heavy cream


  1. In a 4-qt. saucepan, melt butter over medium. Add carrots, leek, potato, shallot, and kosher salt. Cook, stirring occasionally, about 10 minutes or until vegetables are softened.

  2. Stir in garlic and tarragon; cook about 1 minute or until fragrant. Add wine; cook and stir about 2 minutes or until nearly evaporated. Add broth; bring to boiling. Reduce heat and simmer, covered, about 10 minutes or until carrots and potatoes are tender.

  3. Cool soup slightly. Puree using an immersion blender or transfer soup to a blender and puree in batches (return soup to saucepan). Add the 1/4 tsp. kosher salt, the pepper, and cream. If desired, serve with additional fresh tarragon.

Nutrition Facts (per serving)

84 Calories
5g Fat
8g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 84
% Daily Value *
Total Fat 5g 6%
Saturated Fat 3g 15%
Cholesterol 16mg 5%
Sodium 500mg 22%
Total Carbohydrate 8g 3%
Total Sugars 3g
Protein 1g
Vitamin C 4.9mg 25%
Calcium 25mg 2%
Iron 0.5mg 3%
Potassium 212mg 5%
Folate, total 14.1mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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