Recipe information
Yield
6 to 8 Servings
Ingredients
3
tablespoons butter
1
1/2 cups chopped onion
6
large fresh thyme sprigs
5
whole star anise, divided
2
small bay leaves
1
large garlic clove, chopped
2
1-pound bags peeled baby carrots
2
cups low-salt chicken broth
Need to make a substitution?
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. DO AHEAD 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.