This soup is light, nutritious and incredibly tasty; it makes a great lunch with some nice bread. It is also phenomenally good value, costing less than £1 to make a big pot serving between 2 and 4 depending on hunger levels & accompaniments. And, come on, there is probably some sad, lonely star anise in your cupboard that you rarely use, unleash it!
Lately I have been cooking with water instead of stock as I’m trying to keep salt levels down to share meals with Souper-baby. I am still a bit of a salt fiend but I just add it at the table once I’ve dished up. If you don’t have such concerns, I highly recommend Knorr chicken stock pots – they are so close to home made stock.
You have two options here. If you’re in a rush and willing to do extra washing up, grate the carrot in a food processor and the soup will be ready to blend after 20 minutes. If, however, you want to get this on to cook as quickly as possible then leave it bubbling away while you get on with other things, chop the carrot into chunks and cook until tender (which will take around 40 minutes).
1 large or 2 small onions, diced (I used red ones)
500-700g carrots, either grated or chopped
3 tsp fresh ginger, grated
1.5 tsp ground ginger
3 star anise “stars”
chicken stock (or water if cooking for a baby)
Fry the onion in a little oil until softened then add the carrots, fresh and ground ginger and the stars. Cover with stock or water and simmer (see notes above).
Once the carrot is soft, remove the soup from the heat, take out the stars* and blend until smooth. I use a hand blender to keep washing up to a minimum!
*Make sure you take the stars out! Souper-husband had a less-than-super moment and we ended up with crunchy, almost liquorice-like soup!