This is so unctiously creamy and different because of the gorgeous flavor of the star anise.
2 tbsp butter
2lbs carrots, peeled and sliced
small handful fresh tarragon leaves
4 whole star anise
1&1/2 cups vegetable or chicken stock
3/4 cup heavy cream
juice one lemon
Melt the butter in a large, shallow pan. Add the carrots, tarragon and star anise.
Slowly cook for 10 minutes until the carrots are glazed and starting to soften.
Pour in the stock and bring to the boil, then simmer everything for 20 minutes until cooked and the stock has reduced.
Pour in the cream, bring back to the boil and simmer for 2 minutes more.
Remove from the heat, take out the star anise and stir through the lemon juice.
Season to taste, then blitz with a hand blender until it’s as smooth as possible. If you don’t have a hand blender, use a normal blender.
The puree can now be chilled or frozen, then gently reheated before serving