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. Bon Appetit March 1993
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|Serving Size: 1 Serving (464g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 105 (72%)|
|Amt Per Serving||% DV|
|Total Fat 11.6g||15 %|
|Saturated Fat 7.3g||37 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 30.5mg||9 %|
|Sodium 86.1mg||3 %|
|Potassium 164mg||4 %|
|Total Carbohydrate 10.3g||3 %|
|Dietary Fiber 1.9g||7 %|
|Sugars, other 8.4g|
|Protein 1.3g||2 %|
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Calories per serving: 146
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