Carrot and Caraway Soup

Carrot and Caraway Soup

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

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.