Carrot and Caraway Soup
A splash of aquavit is the finishing touch to this practically-no-fat starter.
Recipe information
Yield
Serves 2
Ingredients
1 tablespoon butter
1 onion, chopped
12 ounces carrots, peeled, sliced
1 teaspoon caraway seeds, crushed in mortar with pestle
1 14 1/2-ounce can (or more) chicken broth
2 tablespoons aquavit (caraway spirit)
Chopped fresh parsley
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
Puree soup in processor. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) 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.
