Summer Carrot, Tarragon & White Bean Soup Recipe

In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and cook until softened.

Add the chopped carrots and cook for another 5 minutes.

Add the white beans and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the carrots are tender.

Use an immersion blender or transfer the mixture to a blender, and blend until smooth.

Stir in the fresh tarragon, and season with salt and pepper to taste.

Serve hot, topped with a dollop of Greek yogurt and fresh tarragon leaves, if desired.