Carrot and Peach Soup

Carrot and Peach Soup


4 carrots, peeled and roughly chopped  
2 fresh peaches, pitted and roughly chopped
2 shallots
1/2 teaspoon minced fresh ginger
2 cups orange juice  
2 cups apple juice  
2 cups chicken stock or canned reduced-sodium chicken broth
4 sprigs of tarragon, leaves finely chopped
Black pepper  Puree carrots, peaches, shallot, and ginger in a food processor. Add a little of the orange juice to help the mixture blend. When mixture is completely pureed, blend with the remaining orange juice and apple juice. Combine carrot-peach puree with the chicken stock in a medium saucepan. Bring to a boil and then simmer for 5 minutes. Season soup to taste with chopped tarragon and black pepper and serve immediately.