Caramelized Carrot Soup (3−301 and 6–150) | A-F | Cooks Forum

First let me state that I had to try this one twice to get it right.

The first time I was lazy (didn’t want to go to the super­mar­ket) and used baby car­rots that where pre­vi­ously frozen, not only that, I sub­sti­tuted (GASP!) the car­rot juice with some chicken stock (hey, it had always worked before for my soups!). To fur­ther com­pound my errors I counted the 20 min­utes from the moment I sealed the pres­sure cooker instead of doing it from the moment it reached pres­sure, when i opened it it was under cooked so i went ahead for 20 more min­utes =  burnt car­rots. Heed the warn­ing, on the first page about pres­sure cook­ing there is a foot­note stat­ing the cor­rect form to mea­sure time when pres­sure cooking.

Suffice to say it was a dis­as­ter! Since I didn’t like the smell of defeat on his one I went ahead and tried it again the next day. this time I fol­lowed the recipe as best I could (no cen­trifuge here, YET!) and I am glad to report it came out really really nice.

Me and a friend tasted it and we decided to store some overnight. Try it, it only made it taste waaaaay better

I’ve even attached a pic here for some of you to see.

Hope my expe­ri­ence works as a pseudo cau­tion­ary tale to the peo­ple who read this.

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(Thanks to check­ing the CM I  noticed the dis­crep­ancy in times and looked up the errata, indeed its 20 min­utes, not 50 as stated in Vol.3)

Yes, I would like to know just how impor­tant is it to peel em’ and core. I cer­tainly dont mind peel­ing, but the cor­ing I could do without.

Beside that, this is a sim­ple enough recipe. Made a triple sized por­tion last night, put it up for sale at the salad bar at my family’s restau­rant (keep in mind that the staff has instruc­tions to not let me near the kitchen in any way ;) and it sold out SUPER quick!

I’ve made this 3 times now, and each time it’s turned out very well.  I’ve never cored the car­rots and used WF car­rot juice instead of the cen­trifuged vari­ety sug­gested in the book.  One batch actu­ally ended up too thin for my taste, so I added some xan­than gum to thicken it up, which worked well…until I kept adding to see what would hap­pen and it got a bor­der­line slimy, but that’s a story for a dif­fer­ent topic.

Post edited 6:50 pm – September 26, 2011 by Volition

Hi there,

Wanting to make this tomor­row night (my Pressure cooker arrived today), i have a ques­tion before I start. The instruc­tion on my Pressure cooker state to use 2 cups of water if cook­ing for greater than 10 min­utes and never cook with­out water.

Yet the recipe put’s no water in when pres­sure cook­ing. Is it because of the water con­tent in the but­ter that sus­tains the pres­sure. Did every­one just use the but­ter, soda & car­rots under pres­sure or am i miss­ing something.

Regards,

Vol.

P.s. Anychance of post­ing your Caramilized Onion recipe avaserfi?

Volition,

That is exactly what I thought after read­ing what my Pressure Cooker said about hav­ing at least 2 cups of water. I tried it the way the recipe sug­gested the first time, cored the car­rots used the but­ter mixed well, etc.. . after about 15 min­utes I could hear and smell the car­rots burn­ing. I stopped the cook­ing decom­pressed and opened the cooker. The car­rots were burned. So I tried again and added about 3/4 Cup of water. The car­rots caramelized per­fect and the soup was great. Have now made it again the exact same way and turned out per­fect again. 

It seem that quite a few peo­ple here have had  dif­fer­ent expe­ri­ences, maybe the mois­ture con­tent of the car­rots, or the type of but­ter or the type of heat cook­ing the car­rots. Try it with some water and see what happens. 

Glad it worked out with the water, I agree a whole new way to look at Carrot Soup.