Carrot Star Anise Soup

Cozy up with a bowl of warm, comforting Carrot Star Anise Soup, infused with the aromatic flavors of star anise and smoked paprika. This velvety, bright orange soup is a delightful twist on traditional carrot soup, perfect for a chilly evening or a soothing pick-me-up anytime of the year.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 pounds carrots, chopped
• 2 medium potatoes, peeled and chopped
• 2 whole star anise pods
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups vegetable broth
• 2 cups water
• 2 tablespoons heavy cream or half-and-half (optional)
• Fresh parsley or chives, chopped (optional)

Instructions

Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.

Add the minced garlic and cook for an additional minute.

Add the chopped carrots and potatoes to the pot, and cook for 5 minutes, stirring occasionally. Add the star anise pods, cumin, smoked paprika, salt, and pepper.

Cook for 1 minute, stirring constantly.

Pour in the vegetable broth and water, and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the carrots are tender.

Remove the pot from the heat and let it cool slightly.

Remove the star anise pods and use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a blender and blend until smooth, then return it to the pot.

If desired, stir in the heavy cream or half-and-half to add a creamy texture.

Taste and adjust the seasoning as needed. Serve the soup hot, garnished with chopped fresh parsley or chives if desired.

Notes

Use high-quality olive oil for the best flavor.

Make sure to chop the onion and garlic finely to release their flavors.

Use the largest potatoes you can find to make the soup thicker.

If you can’t find star anise pods, you can substitute with 1 teaspoon ground star anise.

Smoked paprika adds a nice smokiness, but you can omit it if you don’t have it.

If you prefer a creamier soup, use the heavy cream or half-and-half, but it’s optional.

Let the soup cool completely before refrigerating or freezing for later use.

You can also roast the carrots and potatoes in the oven instead of sautéing them in the pot for a deeper flavor.

Experiment with spices to make the soup your own, and serve with a swirl of cream or crusty bread for a comforting meal.

Nutrional Value

• Energy: 244 kcal
• Macronutrients:
• Fat: 11g
• Saturated Fat: 3.5g
• Carbohydrates: 33g
• Fiber: 6g
• Protein: 4g
• Micronutrients:
• Sodium: 350mg
• Potassium: 844mg
• Vitamin A: 204% of the Daily Value (DV)
• Vitamin C: 41% of the DV
• Calcium: 10% of the DV
• Iron: 15% of the DV