- 12 ounces carrots, peeled, sliced
- 1 teaspoon caraway seeds, crushed in mortar with pestle
- 1 14-ounce can (or More) low-salt chicken broth
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.
Transfer soup to processor; puree. Season to taste with salt and pepper. DO AHEAD:Can be made 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.