Carrot and Caraway Soup
Carrot and Caraway Soup
![]() | ![]() |
![]() | ![]() |
![]() | ![]() |
Tip ~
Ingredients:
100g/4oz unsalted butter
225g/8oz onions, finely chopped
1kg/2lb carrots, peeled and roughly sliced
2 tbsp caraway seeds
2tbsp caster sugar
150ml/1/4 pint cooking sherry
1.2litres/2 pints vegetable stock
salt and pepper
Method:
- Melt the butter in a large pan and cook the onions until they are soft and golden
- Add the carrots and caraway seeds and sugar and mix well with the onions
- Pour in the sherry, cover the pan and simmer for 30-40 minutes
- Add the stock and then liquidize the soup until smooth
- To serve, garnish with a swirl of cream and croutons
Croutons.
Ingredients:
50g/2oz white bread cut into small cubes
1 tablespoon olive oil
Method:
- Place the bread cubes in a bowl with oil and stir around
- Arrange on a baking sheet in a single layer
- Bake them in the top of the oven, Gas mark 4, 350F, 180C, for 10 minutes until they are crisp and golden.
- Allow them to cool before using to garnish your soup.