1 lb. carrots, peeled and cut into 1/4 inch slices
1 1/4 c. boiling water
1 lg. onion, peeled and finely chopped (1 c.)
2 tsp. unsalted butter
1 tsp. olive oil
3 cloves garlic, peeled and minced
3 c. chicken broth
1 tsp. curry powder
1/2 tsp. freshly grated nutmeg
1/4 tsp. aniseed
1/8 to 1/4 tsp. cayenne to taste

In a medium saucepan, steam the carrots over the boiling water for 10 minutes or until the carrots are tender. Reserve the cooking liquid.

In a small skillet, saute the onion in the butter and the olive oil until the vegetable is softened. Add the garlic and cook the vegetables, stirring them, 2 minutes longer.

In a blender in batches, puree the carrots, their reserved cooking liquid, the onion mixture and the broth. Transfer the puree to a saucepan and add the curry powder, nutmeg, aniseed and cayenne. Place the saucepan over medium heat and warm the soup thoroughly, stirring it often.