Simmered in a Dutch oven and blended for smooth texture, this fresh carrot and onion soup is seasoned with star anise and coriander for tons of comforting flavor.
Preparation Time
15 mins
Cooking Time
45 mins
Total Time
60 mins
Calories
138 Calories
Recipe Instructions
Step 1
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.
Step 2
Remove star anise. Puree soup with an immersion blender to desired consistency. Garnish with thyme and marjoram and serve hot.
Ingredients
1 tablespoon olive oil
1 cube chicken bouillon
1 teaspoon ground coriander
3 cups water, or as needed
1 star anise pod
10 medium carrots, chopped
0.5 medium onion, chopped
0.5 teaspoon chopped fresh thyme, or more to taste
0.5 teaspoon chopped fresh marjoram, or more to taste
