CARROT/FRUIT SOUP SANS STAR ANISE

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Carrot/Fruit Soup Sans Star Anise image

I've revised a recipe I recently posted to make it a fruit/veggie soup in vegetarian/vegan style. Pre-peeled baby carrots make this soup super-easy. This is a takeoff on a recipe I found on Epicurious-Bon Appétit December 2005

Provided by Nana Lee

Categories     Strawberry

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 12

3 tablespoons butter
1 1/2 cups chopped onions
6 large fresh thyme sprigs
2 small bay leaves
1 large garlic clove, chopped
1 chopped tomato
1 chopped celery
2 (1 lb) bags peeled baby carrots
4 cups low sodium chicken broth or 4 cups vegetable broth
1/2 small cantaloupe (muskmelon)
10 coarse chopped strawberries
ground cinnamon or cinnamon stick

Steps:

  • Melt butter in large pot over medium-high heat.
  • Add onion, thyme, bay leaves, and garlic.
  • Sauté until onion softens, about 5 minutes.
  • Add carrots, tomato, celery, and broth.
  • Bring to boil. Cover, reduce heat to medium-low, and simmer until carrots are very tender, about 30 minutes.
  • Add fruit last 10 minutes of cooking.
  • Remove and discard thyme sprigs and bay leaves.
  • Working in small batches, puree soup in blender until very smooth; return to same pot.
  • Season with salt and pepper. (Can be made 1 day ahead.
  • Cool slightly, cover, and chill.
  • Rewarm over low heat before continuing.
  • Ladle soup into bowls.
  • Sprinkle with ground cinnamon or float cinnamon stick on soup.

Nutrition Facts : Calories 170.8, Fat 7.1, SaturatedFat 4, Cholesterol 15.3, Sodium 220.7, Carbohydrate 24.2, Fiber 4.4, Sugar 13.6, Protein 5.3

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