Westhaven’s Carrot & Caraway Soup - Salamanca Fresh

Ingredients

• 60g butter
• 1 brown onion, thinly sliced
• 800g carrots (approx 6), peeled and coarsely chopped
• 3 cups vegetable stock
• 1/2 tsp cinnamon, ground
• 1 tsp caraway seeds, crushed
• sea salt and freshly ground black pepper
• 1/2 cup Westhaven Greek Yoghurt