This is the first of my run of Halloween posts, which involve a whole lot of orange and no small amount of pumpkin. I love this soup, both because it’s delicious and because it’s easy. I served it in miniature solo cups as sipping appetizers, and finished it with a drizzle of chili oil for both appearance and a slight bit of heat. You could also add sriracha when you add the carrot juice and butter near the end, which would add a similar heat but slightly more complex flavor. I’ve had it both ways, and don’t have a favorite, but love the look of the red oil for something like a party. If you could get little Halloween themed Dixie cups, that would be even better!
Start by melting a stick of unsalted butter in a pressure cooker (yes, this recipe requires a pressure cooker, but it’s totally worth it. Pressure cookers are amazing for risottos, quick chicken, stock, all kinds of things), then add the carrot, ginger, salt, water, and baking soda. Stir to combine.
Seal the pressure cooker, cook at 1 bar/15 psi for 20 minutes, shaking occasionally (if you’re comfortable with it) to keep some carrot from sticking to the bottom, then depressurize cooker quickly by running room temperature water over the rim.
Pour into a blender and puree, being careful to leave a hole at the top for steam to escape. I suggest quick pulses just to be safe, using a kitchen towel or dishrag to hold the lid on but not covering the hole for steam.
Return carrot puree to pressure cooker pot, running it through a sieve first if you want an especially creamy soup, add remaining butter and carrot juice, and heat to a simmer over medium heat.
Ladle into cups or bowls, and finish with a drizzle of chili oil.
Caramelized Carrot Soup
- 500 g carrots 1 pound bag, peeled
- 113 g unsalted butter 1/2 cup, or 1 stick
- 30 g water 1/8 cup
- 22 g ginger about a 1 1/2 inch piece, peeled
- 5 g salt 1 1/4 teaspoons
- 2.5 g baking soda 3/8 teaspoons
- 635 g carrot juice 2 1/2 cups
- 40 g butter 3 tablespoons
- chili oil or sriracha to taste
Melt butter in the pot of a pressure cooker over medium heat.
Add carrots, 1/2 cup butter, water, ginger, salt, and baking soda. Stir to combine.
Attach lid, heat to 1 bar/15 psi, and cook for 20 minutes, shaking occasionally to keep carrots from sticking to pot.
When done, turn off heat and move pressure cooker to sink. Run room temperature water over the lid to rapidly de-pressurize. Once pressure is released, pour into a blender.
Puree carefully, leaving a hole in your lid for steam to vent. Then return to pressure cooker pot, running through a sieve if a creamier texture is desired.
Add carrot juice and butter, stir to combine, and cook over medium heat until simmering.
Ladle into cups or bowls, add a drizzle of chili oil, and serve.