Caramelized Carrot Soup
Serves: 6
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. I’ve learned 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!
By the way, the original recipe calls for butter. I made it without and I promise you, it won’t be missed!
Equipment needed: Pressure Cooker
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. I’ve learned 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!
By the way, the original recipe calls for butter. I made it without and I promise you, it won’t be missed!
Equipment needed: Pressure Cooker
Ingredients
- 2 pounds carrots
- 3 tablespoon filtered water
- 1-¼ teaspoon baking soda
- 2-½ cups fresh carrot juice (if using a juicer, approx. 1-½ pounds carrots)
Directions
- Peel the 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-inch length.
- In a pressure cooker pot, add carrots and water/baking soda liquid. Stir to coat the carrots. Pressure-cook at a gauge pressure of 1 bar/15 psi for 20 minutes. Start timing when full pressure is reached.
- 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!
- In a separate pot, bring the carrot juice to a boil. Place a strainer over the pressure cooker pot, and pour the just boiled carrot juice through the strainer and into the pot with the mashed cooked carrots. Stir to combine and bring the soup to a simmer.
- Serve as an hors d’oeuvre in small cups or glass shooters.
- Or serve as the appetizer course in a small soup bowl.
