Carrot Fruit Soup Sans Star Anise

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I've revised a recipe i recently posted to make it a fruit/veggie soup in vegetarian/vegan style. pre-peeled baby carrots make this soup super-easy. this is a takeoff on a recipe i found on epicurious-bon appétit december 2005

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Steps

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Melt butter in large pot over medium-high heat.

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Add onion , thyme , bay leaves , and garlic.

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Saut until onion softens , about 5 minutes.

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Add carrots , tomato , celery , and broth.

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Bring to boil.

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Cover , reduce heat to medium-low , and simmer until carrots are very tender , about 30 minutes.

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Add fruit last 10 minutes of cooking.

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Remove and discard thyme sprigs and bay leaves.

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Working in small batches , puree soup in blender until very smooth.

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Return to same pot.

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Season with salt and pepper.

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(can be made 1 day ahead.

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Cool slightly , cover , and chill.

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Rewarm over low heat before continuing.

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Ladle soup into bowls.

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Sprinkle with ground cinnamon or float cinnamon stick on soup.

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Ingredients

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butter, onions, fresh thyme sprigs, bay leaves, garlic clove, chopped tomato, celery, baby carrots, low sodium chicken broth, cantaloupe, strawberries, ground cinnamon