Chantenay Carrot Soup Recipe | James Beard Foundation
The gorgeous, bright-orange color of this soup is reason enough to get out your carrot peeler and stir up a pot.
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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
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