1 Tablespoon(s) olive oil
1 Pound(s) cut into small pieces carrot
1 large, cubed potato
1 medium, chopped onion
1 Teaspoon(s) tarragon
3 Cup(s) vegetable stock
1/2 Cup(s) orange juice
1 Pinch(s) salt
1 chopped fresh parsley
Heat the oil in a large saucepan over medium heat.
Add carrots, potato, onion and tarragon.
Toss and cook for about 5 minutes (do not brown).
Add the vegetable stock, lower the heat and simmer for about 30 minutes until the vegetables are tender.
Allow to cool then puree using hand blender.
Add orange juice, salt to taste, garnish with parsley.