Carrot Soup With Anise

• 2 teaspoons anise seeds
• 2 tablespoons unsalted butter
• 1 large yellow onion, chopped
• 2 pounds carrots, peeled and cut into pieces
• 6 cups vegetable stock, chicken stock, or water
• Kosher salt and freshly ground black pepper
• 1 cup heavy whipping cream
• 5 tablespoons anise-flavored liqueur, such as sambuca, ouzo, or Pernod, divided
• 1/4 cup creme fraiche
• 2 tablespoons chopped chives

1. Toast anise seeds in a small frying pan over medium heat until fragrant, about 2 minutes. Transfer to a spice grinder and coarsely grind.
2. In a soup pot, melt butter over medium heat. Add onion and anise seeds and cook, stirring occasionally, until onion is soft, 7 to 10 minutes. Add carrots and cook, stirring occasionally, 10 minutes. Pour in stock, bring to a simmer, and cook until carrots are tender, about 15 minutes. Remove from heat.
3. In batches, puree soup in a blender until very smooth, 2 to 3 minutes per batch. Strain puree through a fine-mesh strainer into a pot and season with salt and pepper. Place over medium heat, stir in cream, and heat until hot. Stir in 4 tbsp. liqueur; season with salt and pepper.
4. In a bowl, stir together creme fraiche and remaining 1 tbsp. liqueur; season with salt. Ladle soup into warmed bowls. Drizzle with creme fraiche and sprinkle with chives.
5. Soup will be Gluten-Free when made with gluten-free stock.

anise seeds, unsalted butter, yellow onion, carrots, vegetable stock, kosher salt, heavy whipping cream, liqueur, crueme fraueeche, chives

Taken from www.myrecipes.com/recipe/carrot-soup-anise (may not work)