Carrot Soup With Star Anise

Pre-peeled baby carrots make this soup super-easy. For a dramatic garnish, place a whole star anise atop each serving. Bon Appétit December 2005

• Ready In: 50 mins
• Serves: 6-8

Ingredients

• 3  tablespoons butter
• 1 1⁄2 cups  chopped onions
• 6  large fresh thyme sprigs
• 5  whole star anise, divided
• 2  small bay leaves
• 1  large garlic clove, chopped
• 2 (1 lb) bags  peeled  baby carrots
• 4  cups low sodium chicken broth

Directions

1. Melt butter in large pot over medium-high heat.
2. Add onion, thyme, 3 star anise (SEE NOTE BELOW), bay leaves, and garlic.
3. Sauté until onion softens, about 5 minutes.
4. Add carrots and broth.
5. Bring to boil. Cover, reduce heat to medium-low, and simmer until carrots are very tender, about 30 minutes.
6. Remove and discard thyme sprigs, star anise, and bay leaves.
7. Working in small batches, puree soup in blender until very smooth; return to same pot.
8. Season with salt and pepper. (Can be made 1 day ahead.
9. Cool slightly, cover, and chill.
10. Rewarm over low heat before continuing.
11. Finely grind remaining star anise in spice mill or coffee grinder.
12. Ladle soup into bowls.
13. Sprinkle with ground star anise.
14. NOTE: Brown, star-shaped seedpods; available at some supermarkets, Asian markets, and specialty foods stores.