Prep Time

　　20 minutes

　　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

　　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.

　　

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