Greek Spiced Carrot Soup

Heat ½ cup olive oil over medium heat and cook the onions, leeks, and carrots.

Add the sweet potato and the regular potato.

Season with salt and add turmeric, cumin, curry, and star anise. Give them a stir, cover, and sweat for a few minutes over medium-low heat.

Meanwhile, finely chop ginger and garlic. Add them to the pot, and cook for a few minutes until they’re soft.

Add water or vegetable broth to come about an inch above the vegetables. Bring to a boil, reduce heat to a simmer and cook for 40 minutes or until everything is tender.

Remove the star anise. Puree the soup with an immersion blender. Add enough water or stock to get the desired consistency. Adjust seasoning with balsamic, petimezi, salt, and pepper.

Equipment Needed

Dietary

Allergens