Creamy Carrot Soup with Star Anise
Indulge in the velvety simplicity of Creamy Carrot Soup with Star Anise, a gourmet twist on a comforting classic. This wholesome recipe showcases the earthy sweetness of tender carrots, perfectly balanced by the warm, aromatic depth of star anise. Sautéed onions and garlic form a flavorful base, while a touch of heavy cream adds luxurious richness to the pureed soup. With just 40 minutes from prep to table, this one-pot wonder is easy to prepare yet elegant enough for entertaining. Garnish with fresh parsley for a pop of color and savor every spoonful of this soul-soothing, restaurant-worthy dish that's ideal for cozy nights or a light yet satisfying lunch.
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Recipe Information
Ingredients
- 6 medium (about 1.5 lbs) carrots
- 1 medium onion
- 2 cloves garlic
- 1 whole star anise
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 0.5 cup heavy cream
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons, chopped (optional, for garnish) fresh parsley
Instructions
Peel and roughly chop the carrots into 1-inch pieces. Dice the onion and mince the garlic.
Heat the olive oil and butter together in a large pot over medium heat. Add the diced onion and sauté for 5 minutes, or until softened.
Add the minced garlic to the pot and cook for an additional 1 minute until fragrant, being careful not to burn it.
Stir in the chopped carrots and cook for 3-4 minutes, allowing them to soak up the flavors of the onion and garlic.
Add the whole star anise and pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20 minutes, or until the carrots are completely tender.
Remove the star anise from the pot and discard it. Use an immersion blender to puree the soup until smooth, or transfer the soup in batches to a stand blender and blend until creamy. Return the soup to the pot if blended separately.
Stir in the heavy cream, salt, and black pepper. Taste and adjust the seasoning if needed.
Warm the soup over low heat for 2-3 minutes until heated through, without letting it boil.
Ladle the soup into bowls and garnish with chopped parsley if desired. Serve immediately.
Nutrition Facts
Calories |
2878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.1 g | 127% | |
| Saturated Fat | 38.4 g | 192% | |
| Polyunsaturated Fat | 9.7 g | ||
| Cholesterol | 151 mg | 50% | |
| Sodium | 6286 mg | 273% | |
| Total Carbohydrate | 468.9 g | 171% | |
| Dietary Fiber | 128.8 g | 460% | |
| Total Sugars | 214.6 g | ||
| Protein | 58.3 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1570 mg | 121% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 15160 mg | 323% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
