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Star-Anise Scented Carrot Soup

A community recipe by

Not tested or verified by Nigella.com

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Introduction

So few ingredients, such great taste. Of course you can halve this recipe to serve less.

So few ingredients, such great taste. Of course you can halve this recipe to serve less.

Ingredients

Serves: 4

Metric Cups
  • 2 tablespoons olive oil (light)
  • 1 kilogram carrots
  • 1½ litres chicken stock (plus extra to thin soup if required)
  • 8 grams star anise
  • 2 tablespoons olive oil (light)
  • 2⅕ pounds carrots
  • 2⅗ pints chicken broth (plus extra to thin soup if required)
  • ¼ ounce star anise

Method

Star-Anise Scented Carrot Soup is a community recipe submitted by Coby and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Peel carrots and cut into largish chunks. Heat oil in large pot on medium heat. Add carrots and sauté for a few minutes.
  • Add stock, and bring to boil, simmer uncovered for about ten minutes or until carrots are nearly tender.
  • Add the star anise just before carrots are tender, and continue cooking for a few minutes. Turn off the heat and leave to steep for about 20 minutes.
  • Remove all the star anise, when soup has steeped and cooled. Add carrots and stock to blender in batches, and blend until very smooth.
  • Return to heat, and warm gently, adding more stock if needed. I usually add the stock to the blender and whizz up, to get all the leftover soup out. Add enough stock to get the consistency you like your soup.
  • Taste for seasoning, but it shouldn't need anything. Serve, garnished with a little low fat yoghurt or crème fraîche if desired.
  • Peel carrots and cut into largish chunks. Heat oil in large pot on medium heat. Add carrots and sauté for a few minutes.
  • Add stock, and bring to boil, simmer uncovered for about ten minutes or until carrots are nearly tender.
  • Add the star anise just before carrots are tender, and continue cooking for a few minutes. Turn off the heat and leave to steep for about 20 minutes.
  • Remove all the star anise, when soup has steeped and cooled. Add carrots and stock to blender in batches, and blend until very smooth.
  • Return to heat, and warm gently, adding more stock if needed. I usually add the stock to the blender and whizz up, to get all the leftover soup out. Add enough stock to get the consistency you like your soup.
  • Taste for seasoning, but it shouldn't need anything. Serve, garnished with a little low fat yoghurt or crème fraîche if desired.
  • Tell us what you think