Ingredients

• 2 tablespoons coconut oil
• 2 cups chopped carrots
• 3 stalks celery with leaves, chopped
• 1 white onion, sliced
• 3 cloves garlic, minced
• 3 whole star anise pods
• 6 1/3 cups vegetable broth
• 1/2 cup stemmed and chopped carrot tops
• 1/4 cup chopped fresh basil
• 1 tablespoon chopped fresh tarragon
• salt and ground black pepper to taste (optional)

Instructions

1. Heat coconut oil in a large pot over medium heat. Add carrots, celery, onion, garlic, and star anise; cook and stir until onion is translucent, 5 to 7 minutes. Pour in vegetable broth; bring to a boil.
2. Stir carrot tops, basil, and tarragon into the pot; simmer until wilted, about 5 minutes. Season with salt and pepper. Discard star anise before serving.