Directions:
- Melt butter in heavy medium saucepan over medium heat. Add onion and sauté 1 minute. Add carrots and sauté until onion is tender, about 8 minutes. Add caraway and cook 30 seconds. Add 1 can broth. Cover and simmer until carrots are tender, about 35 minutes.
- Puree soup in processor. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Return soup to saucepan and bring to simmer, thinning with more broth if too thick. Mix in aquavit. Ladle into bowls. Garnish with parsley and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 156.42 Kcal (655 kJ) | ||
| Calories from fat | 53.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.91g | 9% | |
|---|---|---|---|
| Cholesterol | 15.27mg | 5% | |
| Sodium | 872.8mg | 36% | |
| Potassium | 804.94mg | 17% | |
| Total Carbs | 22.49g | 7% | |
| Sugars | 10.72g | 43% | |
| Dietary Fiber | 6.6g | 26% | |
| Protein | 2.53g | 5% | |
| Vitamin C | 28.7mg | 48% | |
| Vitamin A | 1.8mg | 59% | |
| Iron | 0.2mg | 1% | |
| Calcium | 90.1mg | 9% | |
| Amount Per 100 g | |||
| Calories | 35.65 Kcal (149 kJ) | ||
| Calories from fat | 12.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.35g | 9% | |
|---|---|---|---|
| Cholesterol | 3.48mg | 5% | |
| Sodium | 198.91mg | 36% | |
| Potassium | 183.45mg | 17% | |
| Total Carbs | 5.12g | 7% | |
| Sugars | 2.44g | 43% | |
| Dietary Fiber | 1.5g | 26% | |
| Protein | 0.58g | 5% | |
| Vitamin C | 6.5mg | 48% | |
| Vitamin A | 0.4mg | 59% | |
| Calcium | 20.5mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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