Creamy Carrot Soup With Star Anise

"From Bon Appetit 2005. Comforting and delicious! For presentation, garnish each soup serving with a whole star anise if desired."
Creamy Carrot Soup With Star Anise created by Annacia
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  • In large stock pot over medium heat melt the butter. Add chopped onion, 3 star anise, bay leaves and garlic. Saute until the onion starts to soften and glisten, about 5 minutes.
  • Add the carrots and fresh stock. Cover, bring to boil and simmer until carrots are very tender, approximately 30 minutes.
  • Remove star anise and bay leaves. Using an immersion blender puree the soup until very smooth. Season with salt and pepper to taste.
  • Take the remaining star anise and grind to a fine powder. Stir a little into the soup. Adjust seasoning and add more star anise to taste. Stir in the fresh minced chives.
  • Serve hot.

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  1. La Dilettante
    Just home from a trip to Ireland, and wanted to replicate a carrot-anise soup we enjoyed at La Cave, a French wine bar in Dublin. This is pretty close, although I used half milk/half veg stock for the liquid. Yummers!
  2. Elisabetta47
    DH was the only hold out on this yummy soup (he is anti-sweet except in desserts). The best part was that my 14 yr. old DS, who only seems to eat meat or bread these days, enjoyed a bowlful. Reviewer Parsley is right...this is a great kid's soup. I made as directed, using fresh vegetable stock. Think this would be a wonderful starter for Thanksgiving dinner or any meal you want to kick off with a twist.
  3. Annacia
    Creamy Carrot Soup With Star Anise Created by Annacia
  4. Annacia
    I just got home from a road trip tonight and wanted something after restaurant fare for 4 days. This fit what I was looking for perfectly, it's light of the tummy and wonderful on the taste buds. I stopped at the organic market coming home and my purchases included some great looking carrots and dehydrated veggie stock, how fortuitous. As I'm a long standing fan of anise I was pretty sure that I was going to like this soup. I was wrong, I didn't like it, I just loved it. I loved it totally, happily and whole heartedly. I used roasted garlic puree and skipped the white pepper because a taste before adding it told me that it was perfection in orange at that point and why would I mess with perfection?
  5. Chiquante
    Yummy, even without the bay leaves and chives! (I didn't have any) I substituted some of the contents of a fennel tea bag for the star anise (again, I didn't have it--don't worry, it's just fennel seeds in a tea bag) and it was still good. Thanks for a great (and adaptable) recipe!



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