Carrotfruit Soup Sans Star Anise Recipes

CARROT SOUP WITHOUT STOCK (NO BLENDER NEEDED)

Steps:

• Preheat oven to 220°C (425°F).
• Peel and remove both ends of the carrots, saving the peels and ends. Cut the carrots in half lengthwise and then into 2-centimetre (about 1 inch) wide pieces. Drizzle with olive oil and season with salt and pepper before transferring to a baking sheet and moving to the oven. Roast the carrots until lightly browned and very tender, about 40-45 minutes.
• While carrots are cooking, transfer the peels and ends to a small saucepan. Add in soy sauce, cinnamon stick, bay leaf, peppercorns and allspice berries. Cover with one litre (about 4 cups) of cool water, cover, and bring to a gentle simmer. Simmer for 40-45 minutes, strain through a fine mesh sieve and set aside.
• Over medium heat in a large saucepan or Dutch oven, heat a tablespoon of olive oil until shimmering. Add onion and a pinch of salt and cook, stirring occasionally, until it is softened, about five to ten minutes. Add garam masala and chilli flakes and cook until very fragrant, about 1-2 minutes. Add garlic and cook, stirring constantly, for another 30 seconds.
• Add carrots and stir to coat in onion mixture. Cover with 500ml (about two cups) of carrot broth and bring to a gentle simmer. Cover the pot and allow to simmer until the carrots are very tender and are beginning to break down, about fifteen minutes.
• Turn off the heat and, using a potato masher, mash the carrots until as smooth as possible. Set a fine mesh sieve over a bowl and, working in batches and using a wooden spoon or silicone spatula, press the carrot puree through the sieve.
• Return the carrot puree to the pot, turn the heat to medium, and stir in the coconut milk. Bring to a simmer and cook for another five minutes or so. Serve immediately.

CARROT-STAR ANISE SOUP

Steps:

• Heat oil in a Dutch oven or large pot over medium heat. Saute chopped carrots and onion in the hot oil, 10 to 15 minutes. Add water slowly, adjusting so that the vegetables are just covered. Add star anise, chicken bouillon, and coriander and bring to a boil. Reduce heat to low and let simmer, about 40 minutes.
• Remove star anise. Puree soup with an immersion blender to desired consistency. Garnish with thyme and marjoram and serve hot.

CREAMY CARROT SOUP WITH STAR ANISE

Steps:

• In large stock pot over medium heat melt the butter. Add chopped onion, 3 star anise, bay leaves and garlic. Saute until the onion starts to soften and glisten, about 5 minutes.
• Add the carrots and fresh stock. Cover, bring to boil and simmer until carrots are very tender, approximately 30 minutes.
• Remove star anise and bay leaves. Using an immersion blender puree the soup until very smooth. Season with salt and pepper to taste.
• Take the remaining star anise and grind to a fine powder. Stir a little into the soup. Adjust seasoning and add more star anise to taste. Stir in the fresh minced chives.
• Serve hot.

CARROT/FRUIT SOUP SANS STAR ANISE

Steps:

• Melt butter in large pot over medium-high heat.
• Add onion, thyme, bay leaves, and garlic.
• Sauté until onion softens, about 5 minutes.
• Add carrots, tomato, celery, and broth.
• Bring to boil. Cover, reduce heat to medium-low, and simmer until carrots are very tender, about 30 minutes.
• Add fruit last 10 minutes of cooking.
• Remove and discard thyme sprigs 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.
• Ladle soup into bowls.
• Sprinkle with ground cinnamon or float cinnamon stick on soup.