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Carrot Tarragon Soup

4 1/2 cups water
4 cups chopped carrots
2 cloves garlic -- chopped
1/2 cup chopped fresh tarragon
1 tablespoon balsamic vinegar
1/2 teaspoon salt

Bring the water, carrots, garlic, and tarragon to a boil and simmer for 10 minutes. Place this mixture in a food processor or blender in several batches and blend until smooth, then return it to the soup pot. Add the vinegar and salt to the soup. Bring to a boil, stirring to prevent sticking, then turn off the heat and serve.

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