Carrot Soup with Star Anise

Pile of purple carrots

Ingredients

1 1/2 oz European unsalted butter

1 1/2 cups chopped onion

6 thyme sprigs

5 whole star anise, divided

2 bay leaves

1 large garlic clove, minced

2 lb carrots, peeled and cut into 1-inch pieces

4 cups house made chicken broth

finely ground sea salt and freshly ground pepper to taste

sour cream or crème fraîche, optional

garnish thyme sprigs, optional garnish

Method

  1. Melt butter in large pot over medium-high heat.
  2. Add onion, thyme, 3 star anise, bay leaves, and garlic.
  3. Sauté until onion softens, about 5 minutes. Add carrots and broth; bring to boil. Cover, reduce heat to medium-low, and simmer until carrots are very tender, about 30 minutes.
  4. Remove thyme, star anise, and bay leaves. Purée soup in small batches with a food processor or immersion blender until smooth. Season with salt and pepper. (Can be made one day ahead and refrigerated.)
  5. To serve – garnish with sour cream and whole star anise with sprig of thyme.
  6. Makes 4 servings.

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