Ingredients:
3 tablespoons unsalted butter
4 small shallots, chopped
1 pound carrots, thinly sliced, peeling optional
5 whole star anise
1½ cups chicken broth
½ cup water
½ cup heavy cream or coconut milk

Directions:
1. Melt butter in a 4-quart heavy saucepan over moderate heat until foam subsides, then cook the shallots and carrots, stirring, until almost tender, about 6-8 minutes. Add star anise, broth, and water and bring to a boil, Reduce heat and simmer, uncovered, until vegetables are tender, about 5 minutes. Discard star anise.
2. Puree soup in two batches in a blender (use caution when blending hot liquids) until smooth, transferring to another saucepan. Stir in cream or coconut milk and salt to taste. Heat until hot for serving.

Serves 4