- 1. Heat oil in stockpot till hot but not smoking. Add carrots (peeled and cut into chunks) and cook for about 5 minutes.
- 2. Add chicken stock cook over low heat until carrots are meltingly tender (about 50 minutes).
- 3. Add star anise cover and infuse for 20 minutes.
- 4. Remove anise puree soup in blender.
- 5. Add sea salt and freshly ground pepper to taste..