Indian Carrot, Coriander, and Anise Soup

Sautéing the Onion and Garlic Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent and the garlic is fragrant.

Adding and Toasting the Spices Add the anise seeds, cumin seeds, ground coriander, and turmeric powder to the pot. Stir well to coat the onions and garlic with the spices. Cook for about 1-2 minutes to toast the spices and enhance their flavors.

Cooking the Carrots Add the chopped carrots to the pot and stir to combine with the spices. Cook for another 2-3 minutes to lightly cook the carrots.

Simmering the Soup Pour in the vegetable broth and season with salt and pepper to taste. Bring the soup to a boil, then reduce the heat to low. Cover the pot and simmer for 15-20 minutes, or until the carrots are tender.

Blending the Soup Once the soup is cooked, remove it from the heat. Use an immersion blender or a regular blender to puree the soup until smooth and creamy.

Reheating the Soup Return the soup to the stove and heat it over low heat until warmed through.

Garnishing and Serving Ladle the soup into bowls and garnish with freshly chopped coriander leaves. Serve hot.