Instructions: Place fennel seeds in a small, dry skillet. Set skillet over med heat.

Toast seeds, shaking skillet occasionally, until aromatic, 2 - 4 min.

Transfer fennel seeds to a med saucepan; set pan and seeds aside.

Repeat toasting process with the sesame seeds, toasting in the dry skillet until aromatic, 1 - 3 min. Transfer the sesame seeds to a small bowl, and set aside.

Add the ginger, cardamom, and star anise to the saucepan containing the toasted fennel seeds Add water, and cover. Set over high heat, bring to a boil. Reduce heat; simmer, with lid ajar, until liquid has reduced to about 4 C, 45 - 60 min.

Using a vegetable peeler, make the carrot noodles: Run the peeler along the length of each carrot, and rotate the carrot a quarter-turn** (or you could julienne and have the same or similar effect) with each new strip.

Strain the ginger broth through a fine sieve set over a heat-proof bowl; discard solids. Return broth to saucepan; set over med heat. Add carrot noodles. Cook until noodles are just tender, about 3 min.

Add the spinach, and cook until just wilted, about 30 seconds. Season broth with salt and pepper. Using a slotted spoon, divide the carrots and spinach among four soup plates. Top each serving with the reserved toasted sesame seeds and the scallions.

**Turning slicer is available from Katagiri, 226 East 59th St, NY, NY

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