Caramelized Carrot Soup

Written by Eydie Desser

Trying new cooking techniques and methods really ups your game when it comes to making super special, delicious and unique dishes.  From the Modernist Cuisine cookbook, where all recipes are created with scientific ratios, I’ve learned amazing ways to enhance the food we cook.  Techniques such as sous vide, pressure cooking, smoking gun, and ingredients to maximize the way food tastes. Here we take just 3 ingredients, cook them in a pressure cooker and create the most delicious, sweet (no sugar added) and delectable carrot soup you’ll ever taste.  Serve it for lunch or dinner or pour it in a shooter for a wow hors d’oeuvre.  Carrots are the vegetable for eyesight and you’ll be “seeing” that this soup is all that and more!

Ingredients

  • 2 lbs carrots
  • 3 TB filtered water
  • 1-¼ tsp. Baking soda
  • 2-½ cups fresh carrot juice (if using a juicer, approx. 1-½ lbs carrots)

Instructions

1- Peel carrots and slice lengthwise into quarters.  Slice out and discard the tough and fibrous core from each quarter.  Removing the cores makes the carrots much sweeter and improves the texture of the soup. Cut carrots to 2” length.

2- In a Pressure Cooker pot, add carrots and water/baking soda liquid.  Stir to coat the carrots.

3- Pressure-cook at a gauge pressure of 1 bar/15 psi for 20 minutes.  Start timing when full pressure is reached.

4- If using a stove top Pressure Cooker, depressurize the cooker quickly by running tepid water over the rim.  If using an electric Pressure Cooker, use the quick release method. With a potato masher, or stick blender, mash the carrots to a chunky sauce. I like some of the pieces of carrots still “intact” as the texture when drinking the soup is so pleasant!

5- In a separate pot, bring the carrot juice to a boil. Place a strainer over the Pressure cooker pot, and pour just boiled carrot juice through the strainer and into the pot with the mashed cooked carrots.  Stir to combine and bring soup to a simmer.  

The carrot soup needs no adornment, it’s that tasty!

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