Carrot Caraway Soup
February 26th, 2008 | by Ingrid
This recipe was inspired by a 25 lb. bag of carrots [don’t worry I only used 5 from the massive bunch], the still life of Fiji apples displayed on the dining table, a desire for soup, along with my heightened interest in caraway.
While grinding the caraway fruits in my mortar in pestle, its gorgeous aroma motivated my imagination and I whipped up a few recipes-by-theory and quickly wrote it on paper. I’ll give them a go and post if they are worthy.
When preparing this soup, I like to grate the carrot either using a food processor with the grater attachment or with a hand-held grater. Grating the carrot can be done in advance. Once the soup is made, I let it rest allowing the flavors to mingle and mellow.
Caraway’s flavor harmonizes nicely with sweet carrots and apples, you might also consider using fennel, anise, dill, cumin or combine equal amounts of these fruits to yield 1 tablespoon for a unique mix on taste. This soup can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.
PREP: 7 Minutes TOTAL: 10 Minutes
SERVES 4-6, about 1 1/2 cups
2 apples [about 1 cup], peeled, cored and chopped
2 cups water1 tablespoon caraway seeds, ground
2 tablespoons agave, optional
Place all ingredients into a high-speed blender and process until smooth.
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Tools for This Recipe
- Cutting board
- Knife
- Vegetable Peeler
- Melon Baller
- 1 measuring tablespoon and a measuring cup
- Food Processor or Grater
- High Speed Blender
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3 Responses to “Carrot Caraway Soup”
By penni on Feb 27, 2008 | Reply
This looks delicious!! I better make it soon before I turn into a juice monster. I do like the new look of your blog…very nicely done!
By Kristen's Raw on Feb 28, 2008 | Reply
Sounds wonderful!
By Ingrid on Mar 1, 2008 | Reply
Penni ~ did you have a chance to make this soup before the big day? You could very well drink it as juice. ;-) Best of luck on the juice feast.
Kristen ~ if you like the licorice/anise-like taste of caraway, you’ll enjoy this soup.