Creamy Carrot Soup with Anise and Dill
Prep time
Cook time
Total time
Serves: 4
  • 4 tablespoons butter (vegans: olive oil, coconut oil, vegetable spread)
  • ¼ cup chopped onion
  • 1½ pounds carrots, peeled and thinly sliced
  • 3 cups chicken broth (vegans: vegetable broth)
  • ½ cup heavy cream (vegans: coconut milk, soy milk, cashew cream)
  • 6 whole star anise
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground white pepper
  • 2 teaspoons fresh chopped dill
  1. Heat the butter in a 4-quart saucepan over medium-high heat, then add the onion and carrots. Cook for 5-7 minutes until the carrots are almost tender. Add the broth, star anise and salt, bring to a boil, reduce the heat to medium-low and simmer, covered, for 15 minutes. Discard the star anise.
  2. Use a blender stick or food processor to puree the soup until smooth. Add the heavy cream, white pepper and dill. Heat through and serve hot garnished with a sprig of fresh dill.
Recipe by The Daring Gourmet at