3. Allow soup to cool slightly, remove star anise, and blend using hand blender until smooth. If soup is too thick, add water, 1/4 cup at a time, until desired consistency. Season with soy sauce and sugar. Garnish with lime juice.

Thai carrot soup tips:

--The sweeter your carrots, the sweeter this soup will be. If your carrots are lacking in that department, you can bump up the sweetness at the end with a little sugar; just a touch will do.

--Cook the carrots until you can mash them with the back of a fork, this will make for a smooth soup.

--All Thai curry pastes are all different, with different heat levels. My suggestion is to start this recipe with 1/2 to 1 teaspoon of curry paste. If you find you want more flavor and heat, you can always add more. If you want even more spice, add some chopped red Thai chili. But be careful; those tiny chilies pack a lot of heat.

--The flavor of lime will dissipate with heat, so add it just before you serve it.

--If you don't have a hand blender, you can use a food processor or traditional blender. Cool the soup first; then blend it in batches until smooth, adding water if necessary.

(Kary Osmond is a Canadian recipe developer and former television host of the popular daytime cooking show "Best Recipes Ever." Her easy recipes include helpful tips to guide you along the way, and her love of plant-based cooking offers healthy alternatives to some of your favorite dishes. Learn more at www.karyosmond.com.)