I have a recipe for Vichy carrots, where the carrots are cooked in water, butter and sugar, that calls for the addition of star anise. It’s a pleasing flavour combination, but I though to use it in a soup rather than as a side dish. As I’m not creating a glaze, the butter and the sugar can go, but I’ve added potatoes to give the soup more body.
I’ve used chilli oil to add a kick to this fragrant, warming soup, but a drizzle of cream would do nicely. A sprinkled of chopped parsley would be a good colour contrast too.
1 clove garlic, chopped
1 small onion, chopped
300g carrots, chopped
300g potatoes, chopped
2 star anise
750ml vegetable stock
chilli oil for garnish
Soften the garlic and onion in a little oil in a saucepan until they go translucent.
Add the carrots, potatoes, star anise and vegetable stock.
Bring to the simmer, cover and simmer for 30 minutes.
Remove the star anise and blend until smooth.
Season with salt and pepper.
Serve with a drizzle of chilli oil.