Heat 1 tbsp oil in a medium sauce pan over medium high heat.
Add 1 tbsp caraway seeds and toast until the seeds begin to pop, then add 1 tbsp all-purpose flour and stir until the flour turns the color of peanut butter, season with kosher salt. Remove from heat and stir in 1/2 tsp sweet paprika (optional).
Add 2 cups water and stir with a wire whisk until smooth; bring to a boil, then reduce to a simmer and cook for 5-10 minutes.
Croutons
Cut 3 slices of baguette to about a 1" thickness, then cut into 4-5 slices and cube.
Heat 1 tbsp oil on medium high in a small fry pan, add croutons, a bit of salt, and toss until golden brown. Do not leave the pan as the croutons need to be tossed to make sure they turn brown but not burn.
Serving
Ladle soup into a bowl and serve with toasted croutons.
