Adapted from a recipe on RecipeZaar
Grate the carrot and shred the cabbage. I recommend using a food processor's slicing and grating discs, but a mandolin works extremely well too. Set them aside in separate bowls.
In a medium saucepot set over moderate heat, add the oil and swirl to coat. Add the onion and a small pinch of salt and cook for about 5 minutes until soft and beginning to brown. Add the garlic and continue to cook for another two minutes.
Add the grated carrot and cook for about 2 minutes. Stir in the cabbage, thyme, caraway seeds, salt and pepper. Cover the pot and cook, stirring occasionally, for about 10 minutes.
Stir in the tomato paste then the broth. Bring to a simmer, cover and cook for 15 minutes.
Puree with an immersion blender if desired and add a splash of cream to the bowls.
A recipe from http://kitchenmouse.rozentali.com/2010/02/creamy-cabbage-and-carrot-soup/
Posted by Cori Rozentāle on .