Carrot and caraway soup with parsley cream

Name: Carrot and caraway soup with parsley cream
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: Serves: 4
Ingredients: 1 tablespoon vegetable oil; 25 g butter; ½ a medium onion, peeled and chopped; 1 litre water; 1 vegetable stock cube (see tips); 1 large potato, peeled and chopped; 4 large carrots, peeled and roughly chopped; salt and pepper; 1 tablespoon crème fraîche; 2 teaspoons caraway seeds; 1 teaspoon tomato purée; small bunch fresh parsley, chopped; 2 tablespoons crème fraîche; salt and pepper

Preparation info

Serves:
4

Difficulty
Easy
Ready in
50 min

Appears in

Lucy's Food

By Lucy Cufflin

Published 2013

About

Caraway transports me to central Europe – it is the smell of the bakeries, the hotel breakfasts and cafés at coffee time. It is an under-used spice here, but one I think deserves a bit more attention. Funnily enough, when it is growing it resembles the top of carrots and we have married the caraway with carrots for this soup.

Ingredients

½ a medium onion, peeled and chopped
1 tablespoon vegetable oil
25 g

Gluten-free
Vegetarian
Soup

Method

Put the onions, oil and butter into the saucepan with 1 tablespoon water. Put the lid on the pan and cook for 5 minutes.
Add all the other soup ingredients except one teaspoon of the caraway seeds and the crème fraîche. Bring to the boil, then turn the heat down and