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Ingredientes
- 1 Tbsp. butter
- 1 x onion minced
- 12 ounce carrots peeled, sliced
- 1 tsp caraway seeds crushed in mortar with pestle
- 1 can chicken broth (14 1/2-oz) (or possibly more)
- 2 Tbsp. aquavit (caraway spirit) Minced fresh parsley
Direcciones
- Heat butter in heavy medium saucepan over medium heat. Add in onion and saute/fry 1 minute. Add in carrots and saute/fry till onion is tender, about 8 min. Add in caraway and cook 30 seconds. Add in 1 can broth. Cover and simmer till carrots are tender, about 35 min.
- Puree soup in processor. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.) Return soup to saucepan and bring to simmer, thinning with more broth if too thick. Fold in aquavit.
- Ladle into bowls. Garnish with parsley and serve.
- Serves 2.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 861g | |
| Calories 304 | |
| Calories from Fat 115 | 38% |
| Total Fat 13.09g | 16% |
| Saturated Fat 7.6g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 996mg | 42% |
| Potassium 1500mg | 43% |
| Total Carbs 41.08g | 11% |
| Dietary Fiber 12.7g | 42% |
| Sugars 18.57g | 12% |
| Protein 8.88g | 14% |
