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.
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 https://www.daringgourmet.com/creamy-carrot-soup-with-star-anise-dill/