1 Tbs olive oil
10 med carrots, chopped
1/2med onion, chopped
3 cups water, or as needed
1 star anise pod
1 cube chicken bouillon
1 tsp ground coriander
1/2tsp chopped fresh thyme, or more to taste
1/2tsp chopped fresh marjoram, or more to taste
- Heat oil in a Dutch oven or large pot over medium heat. Saute chopped carrots and onion in the hot oil, 10 to 15 minutes. Add water slowly, adjusting so that the vegetables are just covered. Add star anise, chicken bouillon, and coriander and bring to a boil. Reduce heat to low and let simmer, about 40 minutes.
- Remove star anise. Puree soup with an immersion blender to desired consistency. Garnish with thyme and marjoram and serve hot.