Caramelized Carrot Soup. Recipe.

Read more on the topic of caramelized pressure cooked soup here.

All the credits for the recipe go to Modernist Cuisine folks. As much as I think they are overcomplicating most of the recipes and waste tons of great food – this one is a keeper. Chicks dig it more that guys. I guess because of its sweetness. It is an incredible soup none the less and I encourage you to try it. Almost zero effort can lead to a lot of wet pussy after dinner.

Find their original recipe here or read my adaptation below.


Prep Time: 20 mins
Cook Time: 20
Yields: 6

Tools and Devices

Pressure cooker capable of giving pressure 15psi.
  • Most likely it will be a stove top one because most of the electric ones I know of only get you to 12 which is not enough.
  • Blender
  • Optional - a sieve or cheesecloth.
    • I say optional because a blender like Vitamix will process everything without any residue. Besides I like my soups thicker.
  • Juicer


  • 500 gr - peeled and cut carrots.
    • Modernist Cuisine suggest to remove the core. I honestly didn't feel any difference. Being a plain proletarian my taste buds haven't developed to that extend.
  • 113 gr - unsalted butter
  • 40 gr - unsalted butter (additional portion for later use. Optional)
  • 30 gr - water. Yes, 40. That's not a typo.
  • 2.5 gr - baking soda
  • 5 gr - salt
  • 635 gr - freshly squeezed carrot juice.
To taste:
  • Salt
  • A leaf of parsley (optional)
  • 1 tsp - coconut shavings (optional)
  • 1 fresh raspberry (optional)


  • Slice carrots into quarters and optionally core the middle out. MC guys content this tastes sweeter. I haven't noticed much of a difference.
  • Cut into 2 inch slices
  • Melt butter in the pressure cooker on medium heat. Do not burn or boil it.
  • Mix water, soda and salt
  • Place carrots into the butter and mix well
  • Add the soda/salt/water mixture and mix well
  • Pressure cook at 15 PSI for 20 minutes. Start the timer when  the pressure reaches 15 PSI.
  • While cooking - make carrot juice and boil it.
  • Depressurize pressure cooker
  • Place content into a blender and blend it very well to a smooth puree
  • Optionally pass the mixture through a fine sieve into a pot
  • Optionally pass carrot juice through the same sieve as well into the pot with the soup
  • Blend remaining butter into the soup using immersion blender. This makes it velvety.
  • Decorate, season to taste
  • Serve immediately

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