Carrot and Caraway Soup


Carrot and Caraway Soup

Prep Time ~ Cooking Time ~
Approx Cost ~ £11 Difficulty ~ Easy
Freeze ~ Serves ~ 6

Tip ~


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


  • 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



50g/2oz white bread cut into small cubes

1 tablespoon olive oil


  • 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.