When simplicity truly makes a vegetable shine! This Carrot Pottage with Tarragon is a delicious addition to your seasonal menu. I use specialty carrots, those colorful bunches you find at the market. They give you a beautiful, deep hue and a flavor that’s clean and fresh. And the delicate flavor of tarragon, added at the very end, brings out the earthy carrot flavor beautifully. I’m sure you’ll love this as much as I do!
PrintCarrot Pottage with Tarragon
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Quick
Ingredients
- 2 teaspoons grapeseed oil
- 2 leeks, trimmed, cleaned and sliced thin
- 2 lbs specialty carrots (regular carrots works great too), cut into thin coins
- 3 cloves garlic, peeled, left whole
- 3 cups vegetable broth
- 1 can (160 ml) coconut cream (or sub 3/4 cup coconut milk)
- Sea salt and pepper, to taste (I used 1 teaspoon sea salt and 1/2 teaspoon pepper)
- 2 tablespoons fresh tarragon, chopped very coarsely
Instructions
In a large pot, warm the grapeseed oil over medium-high heat. Add the carrots, leeks, garlic, sea salt and pepper. Mix well, reduce the heat to medium and let cook 5-6 minutes. Bring the heat back to medium-high heat and add the vegetable broth. Bring to a boil, reduce the heat and let simmer until the carrots are tender, about 6-7 minutes. Remove from the heat, let cool and transfer to a high-speed blender. Add the coconut cream and blend until a smooth consistency is achieved. Remove to a serving bowl or a pot and add the tarragon, while stirring gently. Serve garnished with more fresh tarragon. Bon appétit!
Keywords: carrot, pottage, tarragon
Potage aux carottes et à l’estragon
La simplicité est au rendez-vous dans ce potage aux carottes si simple, mais si goûteux. Pour cette superbe ajout à mon menu de saison, je tente d’utiliser des carottes fraîches du marché ou des superbes carottes multicolores. Ces dernières donnent une teinte profonde au potage et une saveur fraîche et saisonnière. L’ajout de l’estragon, à la toute fin, rehausse superbement la saveur généreuse des carottes. Je suis certaine que vous aimerez!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 portions 1x
- Category: Rapide
Ingredients
- 2 c. à thé d’huile au choix
- 2 poireaux, parés, lavés et coupés en tranches fines
- 2 livres (1 kg) de carottes fraîches, coupées en rondelles minces
- 3 gousses d’ail, pelés et entières
- 3 tasses de bouillon de légumes
- 1 boîte (160 ml) de crème de coconut (ou 3/4 tasse de lait de coconut)
- Sel de mer et poivre (j’ai utilisé 1 c. à thé de sel de mer et 1/2 c. à thé de poivre)
- 2 c. à soupe d’estragon frais, haché très grossièrement
Instructions
In a large pot, warm the grapeseed oil over medium-high heat. Add the carrots, leeks, garlic, sea salt and pepper. Mix well, reduce the heat to medium and let cook 5-6 minutes. Bring the heat back to medium-high heat and add the vegetable broth. Bring to a boil, reduce the heat and let simmer until the carrots are tender, about 6-7 minutes. Remove from the heat, let cool and transfer to a high-speed blender. Add the coconut cream and blend until a smooth consistency is achieved. Remove to a serving bowl or a pot and add the tarragon, while stirring gently. Serve garnished with more fresh tarragon. Bon appétit!
Keywords: carottes, potage, estragon
