Chantenay Carrot Soup | James Beard Foundation

Ingredients

• 3 tablespoons canola oil
• 5 pounds Chantenay carrot or any organic carrots
• 1 Spanish onion, peeled and thinly sliced
• Salt
• Black pepper
• 1 cinnamon stick
• 1 star anise
• 2 cloves
• 3 pounds of the carrots (for about 2 cups of juice)
• 2 pounds of the carrots, sliced into 1/2-inch-thick discs