Carrot/Fruit Soup Sans Star Anise
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
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INGREDIENTS
Nutrition- 3tablespoons butter
- 1 1⁄2cups chopped onions
- 6large fresh thyme sprigs
- 2small bay leaves
- 1
- 1chopped celery
- 2(1 lb) bags peeled baby carrots
- 4
- 1⁄2
- 10coarse chopped strawberries
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DIRECTIONS
- Melt butter in large pot over medium-high heat.
- Add onion, thyme, bay leaves, and garlic.
- Sauté until onion softens, about 5 minutes.
- Add carrots, tomato, celery, and broth.
- Bring to boil. Cover, reduce heat to medium-low, and simmer until carrots are very tender, about 30 minutes.
- Add fruit last 10 minutes of cooking.
- Remove and discard thyme sprigs and bay leaves.
- Working in small batches, puree soup in blender until very smooth; return to same pot.
- Season with salt and pepper. (Can be made 1 day ahead.
- Cool slightly, cover, and chill.
- Rewarm over low heat before continuing.
- Ladle soup into bowls.
- Sprinkle with ground cinnamon or float cinnamon stick on soup.
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