1 tablespoon olive oil
1 medium yellow onion, diced
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2 pounds carrots, peeled and diced
1 teaspoon five-spice powder
1 quart low-sodium chicken broth or stock
Salt and ground black pepper
In a large stockpot over medium-high, heat the olive oil. Add the onion and carrots and cook until browned, about 10 minutes. Add the five-spice powder and the chicken broth, then bring to a boil. Reduce the heat to simmer and cook until the carrots are tender, about another 10 minutes.
Working in batches if necessary, carefully transfer the soup to a blender and purée until smooth. Return the soup to the pot. Stir in a bit of heavy cream, just enough to thin to desired consistency. Season with salt and pepper, then heat until hot.
Nutrition values per serving: 120 calories, 4 g fat (1.5 g saturated), 17 g carbohydrate, 4 g fiber, 11 g sugar, 4 g protein, 5 mg cholesterol, 170 mg sodium.
Alison Ladman for the Associated Press