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By keeping this simple, the full natural flavour of the carrots
comes to the fore, underlined by a hint of fresh herbs. This is a
great low calorie soup which is quickly blended until smooth with
the Dualit hand
blender.
Thyme, coriander or basil can be used instead of tarragon.
Peel, top, tail and chop the carrots and place in a saucepan with
the oil. Heat until sizzling, then cover and cook on a gentle
heat for 5 minutes.
Add two sprigs of tarragon, the stock and salt and pepper to
taste.
Bring to the boil, add the lemon zest and simmer for 15 minutes
until the carrots have softened.
Remove the zest and pour off half the stock into a heat-proof
jug.
Using the Dualit hand blender, whiz the carrots in the pan until
smooth and creamy. Return the saved stock, and bring back to the
boil. Add lemon juice to taste and check for salt and pepper.
To serve: sprinkle with some chopped tarragon and small dollops of
crème fraîche/yogurt.
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