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
1 pound carrots
1 tablespoon butter
1 teaspoon salt
1/4 teaspoon caraway seeds
2 cups water
1/3 cup cream
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.