Step 1: 1. Heat the oil in a large pan on a medium heat.
Step 2: 2. Cook the onions and red cabbage for about 4 mins, stirring occasionally.
Step 3: 3. Add the beetroot, butter and carrot. Cook for a further 3 minutes.
Step 4: 4. Add the stock and caraway seeds.
Step 5: 5. Bring to the boil and then simmer for 5 minutes.
Step 6: 6. Stir in the salt and pepper.
Step 7: 7. Allow it cool a little before blending to avoid the steam blowing the lid off the blender!
Step 8: 8. Serve with a dollop of sour cream.