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Carrot soup with star anise


  • Heat the oil in a large heavy-bottomed pot and gently saute the carrots for 3-4 mins, continually stirring. Add the stock and salt. Mix well and cook for about 15 mins until the carrots are tender. 
  • Then add the star anise to the pot, cover and infuse (off the heat) for 20 mins.
  • When ready, remove the star anise and blend the soup in batches. Return to the pot to reheat and serve with a dollop of yoghurt on top.
  • from Patricia Wells, American chef


  • 1 tbsp extra virgin olive oil 
  • 1 kg medium carrots, peeled & chopped
  • 6 cups salt-reduced chicken (or vegetable) stock
  • a pinch of sea salt flakes
  • 8 whole star anise
  • low-fat plain yoghurt

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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