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 

Step 1: Gather Ingredients

You'll need:

5 cups/5 medium (500 g) carrots, peeled
1/2 cup (113 g) unsalted butter
1/8 cup (30 g) water
1 1/4 tsp. (5 g) salt
3/8 tsp. (2.5 g) baking soda
2 1/2 cups (635 g) fresh carrot juice (I made mine in my Vitamix, recipe below) 
3 1/2 Tbsp. (40 g) unsalted butter
salt and pepper to taste

For carrot juice, recipe from Vitamix:

1 cup (240 ml) water
1 1/2 cups (190 g) diced carrots
2 teaspoons fresh lemon juice or 1 teaspoon concentrate
1 cup (240 ml) ice cubes

Place all ingredients into the Vitamix container in the order listed and secure lid.
Select Variable 1.
Turn machine on and slowly increase speed to Variable 10, then to High.
Blend for 1 minute or until desired consistency is reached. Strain through fine mesh sieve. 
<p>Hi, thanks so much for sharing this! I have a question, do you have a traditional stove-top pressure cooker or an electric one? I understand electric PCs require a bit more time, and I see you keep the carrots at pressure for 20 minutes, but Modernist Cuisine says 10, and they're geared for a stove-top. I've got an electric PC, so I'd love to hear that 20 minutes works for you, if you've got the same. Thanks! </p>
Do you have Modernist Cuisine At Home? Because my copy says 20 minutes? <br><br>And yes, I have electric (Cuisinart); and yes I cook for 20 minutes. Turn off the keep warm setting and quick release the pressure. <br><br>I make this soup at least once a month, if not more. Now that I don't cut out the cores, once I make the carrot juice, this soup is very easy to make. I keep meaning to try with other vegetables but this one is so good I haven't yet! <br><br>Do you have a Vitamix? Because I usually end up finishing the soup right in mine since it's fast speed keeps it warm. I add the melted butter, then blend in carrot juice to the right consistency. Finish with lemon juice, and a bit of sugar, if I think it needs it (usually when I can't get local carrots). <br><br>Hope you enjoy it! <br><br>
<p>wow, I must try this but without butter though(allergic to dairy), so I'll substitute this with dairy free margarine instead, thanks for the recipe.</p>
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

About This Instructable




Bio: I love to spend time in the kitchen to relax and feed those I love with great eats and treats.
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