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Prep Time
20 minutes
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Total Time
55 minutes
A beautiful bright orange, this soup has the sweetness of carrots and the aromatic nuttiness of caraway.
Ingredients
Makes 2 servings
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 aheadCan 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
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Reviews (5)
Back to TopVery good soup just as written. The only change I made was to toast the caraway seeds after crushing.
karenfar
Huntington Beach, CA
5/6/2009
Very nice and easy. I added a sprinkle of cinnamon and a splash of pure maple syrup. Yum! Very autumnal and light. Served with hummus and pita. Great meal.
Anonymous
Los Angeles
10/3/2008
Great
april2345
Boston, MA
3/14/2007
这汤很精彩!也许是因为我doubts about carrot soup, my pleasure at its good taste surprised me. It's simple and easy to make. The caraway added complexity of flavor. I served it along side the pistachio pesto chicken. I think I would double to recipe next time, because the four of us only had enough to fill half coffee mugs each.
dbrenton
Crystal, MN
12/17/2006
This was a great soup - altho I have to admit I modified it some. I added 1# butternut squash and cooked with carrots, increasing broth to 3-1/4 c. I didn't use aquavit. Anyway, it was great for a light and healthy fall supper.
kansasun
highland Park IL
10/26/2006
