Carrot and Caraway Soup
- Preparing Time: -
- Total Time: -
- Served Person: Serves 2
- 1 onion, chopped
- 1 tablespoon butter
- chopped fresh parsley
- Carbohydrate 24 g(8%)
- Cholesterol 19 mg(6%)
- Fat 7 g(11%)
- Fiber 6 g(26%)
- Protein 4 g(8%)
- Saturated Fat 4 g(19%)
- Sodium 886 mg(37%)
- Calories 195
Preparation 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. 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.
Preparation 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. 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.
