Caramelized Carrot Soup
The quality of this soup depends entirely on the quality of the carrots that go into it, so use the highest-quality carrots you can find. Carrot cores, rich in calcium, can add a bitter taste and unpleasant texture to this delicate soup, so we always remove them. It’s an optional step, however; you can try the soup both ways and compare. Add a swirl of coconut cream and a few sprigs of tarragon in the final step to enhance the inherent sweetness of the carrots. Shredded young coconut and ajowan seeds are other favorite garnishes of ours.
Ingredienser:
| Ingrediens | Mängd |
|---|---|
| Carrots, peeled | 500 g |
| Unsalted butter | 113 g |
| Water | 30 g |
| Salt | 5 g |
| Baking soda | 2.5 g |
| Fresh carrot juice | 635 g |
| Stove-Top Carotene Butter (or unsalted butter) | 40 g |
| Salt | to taste |
Gör så här
- Core the carrots by quartering them lengthwise and slicing away any tough or fibrous cores. Cut the cored carrots into pieces 5 cm / 2 in long.
- Melt in the base of a pressure cooker over medium heat.
- Stir to combine, and then add with the carrots to the melted butter.
- Pressure-cook at a gauge pressure of 1 bar / 15 psi for 20 minutes. Start timing when full pressure is reached.
- Depressurize the cooker quickly by running tepid water over the rim.
- Blend the mixture to a smooth puree.
- Pass the puree through a fine sieve into a pot.
- Bring to a boil in a separate pot, and then strain through a fine sieve.
- Stir into the carrot puree. Add water, if necessary, to thin the soup to the desired consistency.
- Blend into the soup by using an immersion blender until the butter has just melted.
- Season, and serve warm.