Melt butter in heavy large pot over medium heat. Add carrots and onion; saute until onion is soft, about 8 minutes. Add broth & ginger; cover and bring to boil. Reduce heat, uncover, and simmer until carrots are tender, about 10 additional minutes.
Working in batches, puree soup in blender (or use a stick blender) until very smooth. Return soup to pot. Stir in orange juice, brandy, and chopped tarragon. Simmer 5 minutes for flavors to blend. Season to taste with salt and pepper.
Garnish soup with fresh tarragon sprigs and serve.
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|Serving Size: 1 Serving (1852g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1371 (70%)|
|Amt Per Serving||% DV|
|Total Fat 152.4g||203 %|
|Saturated Fat 95.9g||480 %|
|Monounsaturated Fat 39.4g|
|Polyunsanturated Fat 6.1g|
|Cholesterol 397.8mg||122 %|
|Sodium 1163mg||40 %|
|Potassium 2431.4mg||64 %|
|Total Carbohydrate 146.7g||43 %|
|Dietary Fiber 25.8g||103 %|
|Sugars, other 120.9g|
|Protein 20.9g||30 %|
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Calories per serving: 1972
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