Carrot/Fruit Soup Sans Star Anise

Submitted by Nana Lee

"I've revised a recipe I recently posted to make it a fruit/veggie soup in vegetarian/vegan style. Pre-peeled baby carrots make this soup super-easy. This is a takeoff on a recipe I found on Epicurious-Bon Appétit December 2005"

 

• Ready In: 1hr 10mins
• Ingredients: 12
• Serves: 6-8

ingredients

• 3 tablespoons butter
• 1 1⁄2 cups chopped onions
• 6 large fresh thyme sprigs
• 2 small bay leaves
• 1 large garlic clove, chopped
• 1 chopped tomato
• 1 chopped celery
• 2 (1 lb) bags peeled baby carrots
• 4 cups low sodium chicken broth or 4 cups vegetable broth
• 1⁄2 small cantaloupe (muskmelon)
• 10 coarse chopped strawberries
• ground cinnamon or cinnamon stick

directions

1. Melt butter in large pot over medium-high heat.
2. Add onion, thyme, bay leaves, and garlic.
3. Sauté until onion softens, about 5 minutes.
4. Add carrots, tomato, celery, and broth.
5. Bring to boil. Cover, reduce heat to medium-low, and simmer until carrots are very tender, about 30 minutes.
6. Add fruit last 10 minutes of cooking.
7. Remove and discard thyme sprigs and bay leaves.
8. Working in small batches, puree soup in blender until very smooth; return to same pot.
9. Season with salt and pepper. (Can be made 1 day ahead.
10. Cool slightly, cover, and chill.
11. Rewarm over low heat before continuing.
12. Ladle soup into bowls.
13. Sprinkle with ground cinnamon or float cinnamon stick on soup.

Reviews

[lauralie41]

I have never had carrot soup before and this was a very nice and light tasting treat. Would be wonderful for a dinner party or special occasion. I added 1 star anise to this recipe as I made/reveiwed this for My 3 Chefs and star anise was my category. I did use the vegetable broth and unsalted butter along with ground cinnamon instead of sticks.