Carrot and Caraway Soup

• 100 g (4 oz) unsalted butter
• 225 g (8

Melt the butter in a large frying pan and cook the onions until they are soft and golden. Add the carrots, caraway seeds and sugar and mix well with the onion. Pour in the sherry and cover closely with a dampened, doubled sheet of greaseproof paper. Leave to simmer gently, preferably covered with pan lid, for 40–45 minutes. The vegetables will create moisture, but check periodically to make sur