Caramelized Carrot Soup Recipe

"Ahhh, sweet carrots! If you have a pressure cooker, you must try this recipe. It's quick and easy, and oh so good! From Food and Wine, May 2011. Don't fret about the baking soda - it increases the pH, which speeds up the Maillard (browning) reaction."

Original is 4 servings

Metric US

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Ingredients

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4 ounces unsalted butter (1 stick)
1 pound carrots, peeled and cut into 1/2 inch pieces
1/2 teaspoon salt
1/4 teaspoon baking soda

2 cups carrot juice (fresh)
1 tablespoon gingerroot, minced
1 teaspoon fresh tarragon, chopped
1/4 teaspoon caraway seeds, chopped

Nutritional

Serving Size: 1 (207.3 g)
Calories 276.5
Total Fat - 23.4 g
Saturated Fat - 14.6 g
Cholesterol - 60.7 mg
Sodium - 495 mg
Total Carbohydrate - 17.2 g
Dietary Fiber - 5 g
Sugars - 8.4 g
Protein - 2 g
Calcium - 68.2 mg
Iron - 0.6 mg
Vitamin C - 10.6 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

In a pressure cooker, combine 6 tablespoons of the butter with the carrots and cook UNCOVERED until the butter is melted.

Step 2

Stir in the salt and baking soda, cover and cook at 15 psi for 10 minutes.

Step 3

Place the pressure cooker in the sink and run cold water over the lid (but not the valve) to depressurize it rapidly. Remove the lid once it can be released without force.

Step 4

Add the carrot juice to the cooker and stir to release any caramelized bits stuck to the pot. Return the cooker to medium heat, uncovered, and rewarm the contents.