Carrot-Apple Soup with Anise

A Rustic, 4-Ingredient Soup

I had a few carrots saved from my garden, but came up short for making carrot soup. I had some apples and decided to combine them into this cream-style soup. There is a nuanced balance of carrot, apple with an accent of licorice in the anise seed.

INGREDIENTS:

  • butter,  2 TBS., or coconut oil or neutral oil
  • onion, 2 cups, 1 large, diced
  • anise seed, 2 tsp., [if you have fennel seed instead, use herb mill and grind finely]
  • carrots, 1 LB., lightly scrubbed, chopped 
  • apples, 1 LB. (not-Granny Smith), peeled, cored, chopped 
  • stock, 4 cups, chicken, vegetable, or sweet miso*
  • salt, 1 tsp.
  • pepper to taste 

*I recently made this soup but didn’t have stock, so I made a sweet miso substitute. Mix 4 TBS. sweet miso with four cups water.

GARNISH: Use fresh herb or combo. Consider tarragon leaf, chives, and/or parsley

INSTRUCTIONS:

  1. Soften onions in butter with anise seeds, about 5 minutes.
  2. Add the carrots and apples, continue to cook about 10 minutes more.
  3. Add the salt, pepper, and stock. Simmer, partially covered, for 20 minutes. Remove soup from heat and cool slightly.
  4. ^Puree in batches. Taste for seasoning.
  5. Serve with fresh herb: chives or parsley.

NOTES:

This soup freezes well.

Having a powerful blender is a valued kitchen tool to more easily add fruits and vegetables to home meals. Save your pennies to get a Vitamix, Blendtec, to name a couple. This soup becomes creamy with a serious blender. I tried using a food mill and it did not process as well. Stick blender and food processor will not create creaminess.

^You might strain out a cup of cooked ingredients before blending, and then add back to provide texture.

   – 2016 © Recipe by B. Hettig

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