Carrot and Caraway Soup

1 tb Butter
1 Onion; chopped
12 oz Carrots; peeled, sliced
1 ts Caraway seeds; crushed in mortar with pestle
1 cn Chicken broth; (14 1/2-ounce) (or more) 2 tb Aquavit; (caraway spirit) Chopped fresh parsley

Melt butter in heavy medium saucepan over medium heat. Add onion and saute 1 minute. Add carrots and saute 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.

Serves 2.

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