Ingredients
Directions
1.
In a large stock pot over medium-high heat, HEAT the olive oil; ADD onion and carrots; COOK until browned, about 10 minutes.
2.
ADD five spice and chicken broth; BRING to a boil; REDUCE heat.
3.
SIMMER until carrots are tender, about 10 minutes; REMOVE from heat.
4.
Working in batches, TRANSFER soup to a blender; PUREE until smooth; RETURN to pot.
5.
STIR in enough heavy cream to thin soup to desired consistency; SEASON with salt and pepper; REHEAT until ready to serve.