Ingredients:

• 2 ½ cups chicken broth
• 4 cups peeled and sliced carrots (about 2 pounds)
• ½ cup chopped onion
• ½ teaspoon caraway seed
• 1 large package (8ounces) cream cheese
• 1/3 cup shredded carrot
• A few caraway seeds for garnish

Instructions:

1. In a 4 quart pan over high heat, bring broth with sliced carrots, onion and ½ teaspoon caraway seed to a boil.  Cover and simmer until carrots are tender, about 15 minutes.
2. Puree mixture in a blender and return to the pan.  Stir often over medium until boiling.
3. Cut cheese into cubes and reserve one to two cubes per bowl as a topping.  Add remaining cubes to soup and whisk until smooth.
4. Ladle into bowls and top with shredded carrot, caraway seeds and cheese.

Comments: The carrots and cream cheese and punctuated with caraway seeds to create a thick, flavorful blend.