Ingredients
- 50g butter
- 2 onions, chopped
- 6 sprigs thyme
- 4 whole star anise
- 2 cloves garlic
- 850g carrots, peeled and chopped
- 800ml hot stock
- 100ml cream
- Sea salt & black pepper</li><li/></ul>
Melt the butter in a heavy based pan over a medium heat. Add the onions and saute for 5-10 minutes, until soft. Add the thyme, star anise and garlic. Stir for 2 minutes, ensuring the garlic doesn’t burn. Add the carrots and hot stock. Simmer for 20-25 minutes until the carrots are tender. Remove the thyme sprigs and star anise. Puree the soup till smooth. Stir through the cream and season with salt and pepper to taste.
