Carrot and Caraway Soup
This classic carrot soup is an easy soup packed full of flavour, with sweet scented cinnamon and caraway adding an unusual depth. Make this recipe year-round for a comforting and speedy dish that the whole family will love. Roasting the carrots first gets the most flavour out of them and when it comes to puréeing them, they come out really sweet and delicious. Sometimes they lose a little flavour if you boil them, so it’s worth going to the extra effort to make the soup. If you want to get creative, you could also add some parsnips into the mix for a little added flavour and sweetness. This recipe serves 4 people and will take 20-30 mins to prepare and cook. A portion of this homemade soup works out at only 105 calories per serving.
Servings: 4 yield(s)
Ingredients
  • 60 g butter
  • 1 brown onion thinly sliced
  • 800 g about 6 carrots peeled and coarsely chopped
  • 1 tbsp caraway seeds
  • sea salt and freshly ground black pepper
  • 1/2 cup Westhaven Greek Yoghurt
Instructions
  1. 1. Heat the butter in a saucepan over medium–high heat, add the onion and sauté until very tender, about 10 minutes.
  2. 2. Add the carrot to the pan with 100 ml of salted water, then cover and cook for 20 minutes or until tender.
  3. 3. Place in a food processor or blender with caraway and process until smooth, adding more water to reach desired consistency.
  4. 4. Season to taste. Serve soup topped with a dollop of Yoghurt.