Recipe information
Yield
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
Need to make a substitution?
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.