Ingredients
- 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
How to Make
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Step 1: In a pressure cooker, combine 6 tablespoons of the butter with the carrots and cook UNCOVERED until the butter is melted.
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Step 2: Stir in the salt and baking soda, cover and cook at 15 psi for 10 minutes.
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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.
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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.
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Step 5: Transfer the contents of the pot and the remaining 2 tablespoons of the butter to a blender jar and process until smooth.
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Step 6: Season the soup with pepper and pour into bowls. Garnish with the ginger, tarragon and caraway seeds and serve.
Tips & Variations
- Pressure cooker
We hope you enjoy this recipe!
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