Pre-peeled baby carrots make this soup super-easy. For a dramatic garnish, place a whole star anise atop each serving.
Recipe information
Yield
Makes 6 to 8 servings
Ingredients
Preparation
Step 1
Melt butter in large pot over medium-high heat. Add onion, thyme, 3 star anise, bay leaves, and garlic. 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.
Step 2
Remove and discard thyme sprigs, star anise, 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.)
Step 3
Finely grind remaining star anise in spice mill or coffee grinder. Ladle soup into bowls. Sprinkle with ground star anise.
Step 4
*Brown, star-shaped seedpods; available at some supermarkets, Asian markets, and specialty foods stores.
