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Pdf500g peeled carrots
113g Unsalted butter
30g water
g Baking Soda
690mL Carrot Juice
40g Stove-Top Cartones
Core the carrots by quartering them lengthwise and slicing away any tough or fibrous cores. Cut the cored carrots into pieces 5 cm / 2 in long.
Core the carrots by quartering them lengthwise and slicing away any tough or fibrous cores. Cut the cored carrots into pieces 5 cm / 2 in long.
Stir to combine, then add with the carrots to melted butter
Pressure-cook (Low?) for 20 mins
Release Pressure
Blend into smooth puree (immersion blender)
Pass puree through a fine sieve into a pot
Bring Carrot Juice to a boil in a seperate pot, then strain through a fine sieve
Stir into carrot puree. Add water, if necessary, to thin the soup to the desired consistency
Blend into soup by using an immersion blender until butter has just melted
season, serve warm