Ingredients: 1 Tbsp. butter 1 pound carrots 1 large onion, chopped 3 cups vegetable broth (low sodium) or water 1/2 cup fresh squeezed orange juice, no pulp 1 Tb. brandy 2 tsp. fresh tarragon, chopped 1 tsp. fresh grated ginger Fresh tarragon sprigs Sour cream, optional Chives, chopped, optional Croutons, optional Instructions: 1. Melt butter in a heavy pot over medium heat. Add carrots and onion. Sauté until onion is soft and fragrant, about 8 minutes. 2. Add broth or water, cover and bring to a boil. Reduce heat, uncover and simmer until carrots are tender, about 10 minutes. 3. Working in batches puree the soup in a blender, be careful, it is hot. Return soup to pot. 4. Stir in orange juice, brandy, chopped tarragon, and fresh ginger. Simmer for another 5-7 minutes to allow flavors to blend. Season to taste with salt and pepper. 5. Garnish soup with fresh tarragon sprigs or with any of the other options and serve. CRANBERRY AND BEET RELISH Serves: 8 Cranberries and beets make a winning team, both in nutrition and flavor. This makes a delicious accompaniment to poultry, beef and game.