Tuesday, November 16, 2010

Carrot Soup (Mediterranean Recipe)

Recipe for 6-8

1kg carrots, peeled and thickly chopped
2 tablespoons margarine (or butter)
1 1/2 cups chopped onion
3 whole star anise
2 small bay leaves
1 large garlic clove, chopped
6 cups vegetable broth


Melt margarine (or butter) in large pot over medium-high heat. Add onion, 3 star anise, bay leaves, and garlic. Sauté until onion softens (about 5 minutes). Add carrots and sauté for 3-4 more minutes. Add the broth and bring to boil. Cover, reduce heat to medium-low, and simmer until carrots are very tender, about 30 minutes.
Remove and discard star anise, and bay leaves. Puree the soup using blender until very smooth and return to same pot (be careful because it would be very hot). Season with salt and pepper. Place again on low heat and warm for some minutes before serving.
Serve hot with croutons. Enjoy!