Cream of Carrot Soup

In autumn, carrots make a delicious cream of carrot soup with the addition of caraway seeds. By roasting the carrots on the stove top with butter first, the carrots reach a deeper flavor. After blending the carrots and cooling, a splash of cream completes the dish. This soup is autumn comfort food at its best.

Cream of Carrot Soup

serves 2

Ingredients

1 pound carrots

1 tablespoon butter

1 teaspoon salt

1/4 teaspoon caraway seeds

2 cups water

1/3 cup cream

Directions

1. Roast the carrots until golden brown in butter in a medium pot with salt and caraway seeds.

2. Simmer the carrots with water.

3. Blend the carrots, water, salt, and caraway seeds in a blender until smooth.

4. Simmer the carrot puree.

5. Cool the carrot puree.

6. Stir in cream.

7. Strain through a sieve and serve.