You may also like
Ingredients
- 60 ml (2 fl oz/¼ cup) olive oil
- 1 brown onion, chopped
- 1 kg (2 lb 4 oz) carrots, cut into 1 cm (½ in) pieces
- 1 tablespoon roughly chopped fresh ginger
- 2 star anise
- 1.125 litres (39 fl oz/4½ cups) good-quality chicken stock
- 250 ml (9 fl oz/1 cup) pouring (whipping) cream
- sour cream, to serve
- chopped flat-leaf (Italian) parsley, to serve
- grilled Turkish bread, cut lengthways into fingers, to serve
Method
1. Put the olive oil, onion, carrot, ginger and star anise in a large saucepan over medium heat and cook, stirring frequently, for 10 minutes or until the onion is soft but not coloured.
2. Add the stock, increase the heat to high and bring to the boil. Reduce the heat and simmer for 15 minutes or until the carrot is very tender.
3. Remove the star anise and discard. Cool slightly then transfer the soup in batches to a food processor or blender and process until smooth. Return the soup to the saucepan over medium heat, add the cream and stir to combine. Bring just to a simmer. Season with salt and freshly ground black pepper. Serve topped with the sour cream and parsley and accompanied by the grilled bread.
