Begin by prepping your ingredients as follows
1/2 inch of peeled ginger-chopped
3 cloves garlic-minced
1 1/2 pound assorted carrots peeled and sliced
To a soup pot set on medium heat add
2 Tbsp butter or your favorite cooking oil
Pour in the onions and garlic
Saute until everything is soft and fragrant but not browned
Next, add in
(2) 14.5 oz cans of chicken or vegetable broth
The sliced carrots
1/2 tsp dry tarragon or more to taste if desired
Cover and let simmer about half an hour
Using an immersion blender, puree the soup until smooth then sir in
3/4-1 Cup orange juice
1/4 tsp white pepper
1/2 tsp salt