A beautiful bright orange, this soup has the sweetness of carrots and the aromatic nuttiness of caraway.
Recipe information
Total Time
55 minutes
Yield
Makes 2 servings
Ingredients
1 tablespoon butter
1 onion, chopped
12 ounces carrots, peeled, sliced
1 teaspoon caraway seeds, crushed in mortar with pestle
1 14-ounce can (or more) low-salt chicken broth
2 tablespoons aquavit*
Chopped fresh parsley
*A Scandinavian caraway-seed-flavored liqueur; available at some liquor stores and specialty foods stores.
Preparation
Step 1
Melt butter in heavy medium saucepan over medium heat. Add onion and sauté 1 minute. Add carrots and sauté until onion is tender, about 8 minutes. Add caraway and cook 30 seconds. Add 1 can broth. Cover and simmer until carrots are tender, about 35 minutes.
Step 2
Transfer soup to processor; puree. Season to taste with salt and pepper. Do ahead Can be made 1 day ahead. Cover and refrigerate.
Step 3
Return soup to saucepan and bring to simmer, thinning with more broth if too thick. Mix in aquavit. Ladle into bowls. Garnish with parsley and serve.
Nutrition Per Serving
Nutritional analysis per serving: 180 calories
6.5 g fat (3.6 g saturated fat)
20.2 mg cholesterol
24.7 g carbs
5.4 g dietary fiber
15.3 g total sugars
19.3 g net carbs
3.4 g protein
#### Nutritional analysis provided by Self
