Carrot/Fruit Soup Sans Star Anise |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Pre-peeled baby carrots make this soup super-easy. This is a takeoff on a recipe I found on Epicurious-Bon Appétit December 2005. Ingredients:
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 |
Directions:
1. Melt butter in large pot over medium-high heat.
2. Add onion, thyme, bay leaves, and garlic.
3. Sauté until onion softens, about 5 minutes.
4. Add carrots, tomato, celery, and broth.
5. Bring to boil. Cover, reduce heat to medium-low, and simmer until carrots are very tender, about 30 minutes.
6. Add fruit last 10 minutes of cooking.
7. Remove and discard thyme sprigs and bay leaves.
8. Working in small batches, puree soup in blender until very smooth; return to same pot.
9. Season with salt and pepper. (Can be made 1 day ahead.
10. Cool slightly, cover, and chill.
11. Rewarm over low heat before continuing.
12. Ladle soup into bowls.
13. Sprinkle with ground cinnamon or float cinnamon stick on soup.
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