Bring a large pot of well-salted water to a rolling boil. Add the carrots and blanch until tender, about 5 minutes. Remove the carrots from the boiling water and chill quickly in an ice bath.
Meanwhile, heat 1 tablespoon olive oil in a small skillet over medium-high heat. Add the shallots and sweat for 1 minute. Add the garlic and sweat for 1 more minute. Remove from heat.
Place the carrots in a Vitamix or blender with the shallots, garlic, vinegar, orange zest and juice, ginger, and turmeric and process at high speed. With the motor running, drizzle in about 1/2 cup cold water, to achieve a nice velvety consistency. Reduce the speed to its lowest setting and drizzle in 1/2 cup olive oil until it's fully incorporated. Adjust the seasoning with salt and pepper; if you like the flavor a bit more acidic, add more orange juice or vinegar.
Divide the soup among 4 chilled bowls and top each serving with a dollop of yogurt, a sprig of tarragon, a drizzle of olive oil, and a little fresh ground pepper.
—From Seamus Mullen's Hero Food by Seamus Mullen/Andrews McMeel Publishing
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