Transylvanian caraway soup | Comforting and smooth

In a large, heavy-bottomed pot, melt 40 g of butter over medium heat. Add 2 teaspoons of caraway seeds and sauté for 1-2 minutes until they start to sizzle gently and release their full signature aroma, taking care not to burn them.

Sprinkle 3 tablespoons of white flour over the butter and caraway. Whisk continuously for 2-3 minutes, until the flour turns a delicate golden color and develops a pleasant toasted aroma. Briefly remove the pot from the heat and stir in 1 teaspoon of sweet paprika, mixing quickly so it does not turn bitter.

Gradually pour 1 liter of warm vegetable broth over the roux, whisking vigorously to prevent lumps from forming. Return the pot to medium heat and bring to a boil.