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The GREATEST carrot soup you will ever eat, period.

Modernist Cuisine at Home IS a pretty fancy cookbook, the pictures are drool-worthy, and while some recipes are a little above my paygrade, there are many recipes that can easily be made at home (as that was the point of the book), this carrot soup is one of them.

You do need a pressure cooker, but I think everyone should own one these days because they make life easy and they make incredible food. (One fact I learned from MC at Home is that if you're using an oven or slow cooker for cooking and your house smells incredible, that's actually flavor LEAVING your food! Pressure cookers keep all that flavor tucked inside and it stays in your food where it belongs.) 

This soup has very few ingredients allowing the pure carrot flavor to really shine, the pressure cooker caramelizes the carrots to give them a sweet, nutty flavor that when blended no heavy cream is needed to get a creamy flavor. Few ingredients also mean this soup is gluten free. 

Try to use the best carrots you can find, I made this before Ohio carrots were growing so I used organic carrots. 

Makes 6 1-cup portions, recipe can be doubled

Recipe from: Modernist Cuisine at Home by Nathan Myhrvold, Maxime Bilet 
http://modernistcuisine.com/recipes/caramelized-carrot-soup-no-centrifuge-necessary/
 
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Your soup looks wonderful but the butter content is too high for my family. I've never heard of carrot cores being bitter. They usually seem to be fairly tasteless and as the carrot gets older they turn more woody. I saw something interesting recently how we should eat more bitter foods as they tend to be good for us and we have bred it out of the wild varieties. Sorry if this seems a little negative, I will definitely try pressure cooking carrots for soup though. Thank you