Tag Archives: vegetarian

Caramelized Carrot Soup

3 Jan

This post is coming to you a little later than I had originally hoped, but I have another new toy that I’ve been trying out, my Google Nexus 10. I’ve only had it for a little while, but so far I highly recommend it! Anyway, soup! Carrot soup is not something that I’ve eaten a whole lot of in my life, so I don’t have much basis for comparison. That being said, this soup was amazingly good! I suppose I shouldn’t expect any less from one of the most popular recipes in Modernist Cuisine.

This recipe utilizes what I consider to be one of the most intimidating and frightening pieces of equipment I’ve used, the pressure cooker. Now I have a feeling that most of my issues using the pressure cooker stems from my lack of experience with it (making this soup brings my total times cooking with it to two). I feel like the more I use it the less intimidating it will be, but it is required to make this soup, no ifs, ands, or buts. This recipe also gave my immersion blender one heck of a workout. While I highly recommend an immersion blender for this application, a traditional blender will get the job done in a pinch.

Here’s what else is needed to make soup:

  • Carrots (peeled and cut into 2 inch pieces)
  • Unsalted butter
  • Water
  • Salt
  • Baking soda
  • Carrot juice
  • Carotene butter

The only really negative thing I will say about this recipe is that the estimated time to make it is WAY off.  Since I made this after work one day, I made sure to cut all my carrots ahead of time.  Since that is really the only real prep work that needs to be done ahead of time, I’ll say that the 20 minutes of estimated prep time is pretty accurate.  However, the estimated time is only 40 minutes overall.  It took me at least that to make this soup even with the prep work already done.  The writers of Modernist Cuisine obviously didn’t take into account the fact that it takes upwards of 15 minutes just to get the pressure cooker up to operating temperature (or mine at least), and then 20 minutes of cooking after that.  But maybe I’m getting ahead of myself.  Let’s just say that this soup takes a little longer to prepare than the estimate time in the book.

So let’s get started!  Since the carrots were already chopped up, the first step is really simple.  I just let the butter melt in the pressure cooker over medium heat.  While that’s was melting, I mixed together the salt, baking soda, and water.  Once the butter was  melted, I threw the carrots and water mixture into the pot and gave it a good stir to coat all the carrots.  All to do afterwards is put the lid on the pressure cooker and let it do its thing.

When the carrots were done, I depressurized the cooker by running it under water.  This goes a lot quicker than I thought it would actually, so that was nice!  All that I did after that was use an immersion blender to turn the carrots into a smooth puree.

During the last minutes of cooking, I added the carrot juice to a separate pot to warm up.  Once I had my lovely puree ready, I stirred in the carrot juice to create soup.  The recipe says to add water, if necessary, but I found that I didn’t need any.  For good measure, I used the immersion blender some more to make sure the soup was really smooth.

Here’s where the Carotene Butter I made earlier this week comes into play.  It’s not enough that this recipe already has half a cup of butter in it.  Let’s add more!  At this point I worked in a couple tablespoons of the carotene butter with the immersion blender and added a little salt to taste.  And there’s soup!

This ended up making a very velvety, very delicious carrot soup.  We had it as a main course with some homemade bread and it was actually pretty filling, but certainly you could have this as one component of a larger meal.  It would be a very tasty complement to a winter salad as well.  I wish I had made a double recipe so that I could freeze it (oh yeah, this keeps in the freezer for up to two months!).  This is one that I’ll be making again sometime!

For next week, I’m going to go back and make the mac and cheese recipe that I didn’t get to make over the Christmas holidays.  My sodium citrate came in the mail this week so I’m very excited to see what it does!  But until then…

Bon Appetit!