Caramelized Carrot Soup

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Caramelized Carrot Soup No Centrifuge

Necessary!
BY JUDY ON NOVEMBER 15, 2012
The Caramelized Carrot Soup recipe from Modernist Cuisine is not only a favorite of ours, but is also the most
popular among readers for its silky, sweet, intense carrot flavor. We knew we had to include it in Modernist
Cuisine at Home, but first we had to make a few adjustments because the original recipe used a centrifuge. So we
simplified it by using simmered, strained carrot juice and refrigeration to get the carotene butter to congeal and
separate.
The recipe still works because it’s the pressure‑cooking that really allows the flavors of this soup to flourish. The
flavors are a combination of caramelization and the Maillard reaction (what people commonly call “browning”),
which produces a rich, caramelized, nutty flavor. Pressure cookers are particularly suited for promoting the
Maillard reaction because elevated temperatures encourage foods to develop their characteristic flavors far more
quickly than conventional cooking methods (such as roasting) do, thereby transforming a long process into a
short 20‑minute cook time. Adding 0.5% baking soda when pressure‑cooking further speeds flavor reactions by
producing an alkaline pH of about 7.5.
By using this technique, the carrot flavor is further heightened because no heavy cream is needed. It’s just
carrots, carrot juice, and butter. It is so delicious that you can only taste two things: the pure intense essence of
the carrots, and a warm undertone of caramel flavor.
I like to serve it with a combination of coconut foam, fried curry leaf, glazed carrots in carotene butter, and chaat
masala. I usually serve it warm, but it can be served cold too.
Simply put, this recipe is delicious, rich, silky, simple, convenient, and efficient.
Anjana Shanker, Development Chef
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Additional Tips:
Make sure to core your carrots. The soup will be sweeter because the cores tend to carry a bitter aftertaste.
Melt the butter in the pressure cooker before adding the carrots. When you add the carrots, stir them until
fully coated with butter. This will prevent burning.
We like to give the pressure cooker a shake every now and then to prevent the carrots from sticking to the
bottom of the pot.
Do not leave out the baking soda because it helps to facilitate the Maillard reaction (this is the technical
name for what we commonly call “browning”) by creating an alkaline environment (about 7.5 pH) normally
not found in pressure cookers (due to the wetness).
Vegetables are made up of cells with strong walls that soften at higher temperatures than the cells in meat
do. But because they are made up of mostly water, their temperatures normally won’t exceed the boiling
point of water. The high heat of the pressure cooker (around 120 °C / 250 °F, which is hotter than the
boiling point of water) also helps to thoroughly caramelize the carrots without drying them out.
Because the air is sealed inside the pressure cooker, you don’t need to add much water, so juices can be
extracted without becoming diluted. We’ve found that the melted butter and 30 g of water are all you need.
When simmering the carrot juice, do so until the layers separate (a lighter orange layer will float to the top).
To make carotene butter, bring 450 g (about 450 mL / 2 cups) of carrot juice to a simmer. Using an
immersion blender, blend the same amount of unsalted butter with the carrot juice. Simmer for 1 ½ hours.
Remove the mixture from the stove and blend in an additional 250 g of carrot juice (about 250 mL / 1 cup).
Let the mixture cool, and then refrigerate it overnight. Once congealed, scoop the butterfat into a pot and
warm it until melted. Strain the melted butter through a fine sieve lined with cheesecloth. Pour the strained
carotene butter into half‑sphere molds to set. The carotene butter will keep for two weeks when
refrigerated, or up to six months when frozen.
Regular unsalted butter can be substituted for the carotene butter.
Run the pureed soup through a fine sieve before serving for a smooth, consistent texture.
There are many ways to top off this dish. We like to serve it with a little coconut milk and fresh tarragon, or
shredded young coconut and ajowan seeds (which you can find in Indian grocery stores, but make sure to
get the ones for cooking, not those used for making tea). We’ve also paired it with chaat masala (see page
136 of Modernist Cuisine at Home) and our Coconut Chutney Foam (see page 4·282 of Modernist Cuisine).
This method works for a variety of vegetables. In Modernist Cuisine at Home, we have recipes using
vegetables such as squash, artichokes, mushrooms, cauliflower, red bell peppers, and corn. We also have
recipes for delectable combinations such as broccoli and Gruyère, apples and parsnips, and leeks and
onions. We even have a variation that uses bananas!
To see a video of this recipe, click here.
For the original recipe that first appeared in Modernist Cuisine, visit our recipe library.
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Caramelized Carrot Soup

Served with Carrots,
Tarragon, and Young
Coconut
| 25 RESPONSES
25 Responses to “Caramelized Carrot Soup No Centrifuge
Necessary!”
1. SingKevin says:
December 28, 2012 at 9:37 pm
This is absolutely delicious, although I almost prefer not to core the carrots as the soup is almost too sweet
as above.
Reply
2. Caroline says:
December 31, 2012 at 2:44 pm
Sounds amazing but way too complex. May give it a try anyway.
Reply
3. DanielF says:
January 3, 2013 at 7:56 am
We made this soup as the first course in our New Year’s Eve dinner and it was absolutely fantastic! Very easy
to do, and the result really is something special.
Reply
4. dlynch says:
January 3, 2013 at 5:02 pm
This was our Christmas dinner starter — the maiden voyage for my new pressure cooker. I used regular
butter and garnished it with a deep‑fried sage leaf. My sister said she was dreaming of it days later! It really
was no effort at all — especially compared to the awesomeness of the result!
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Reply
5. Charles says:
Made the carotene butter recipe last night, but the butter did not congeal in the refrigerator overnight as
expected. It is still in emulsion. Any suggestions?
Reply
Tom says:
March 9, 2013 at 2:05 pm
I had the same problem. I think my issue is that after 90 minutes of simmering the mixture was
extreamly thick, and using an immersion blender at the end basicly made it all foam.
Reply
6. Chesterfield says:
The first time I caramelized the carrots, they burned. The second time around I cooked them at the lowest
temperature that gave me the pressure I needed, and I regularly shook the pot to keep them from sticking to
the bottom. They came out perfect.
Any thoughts on how to make this work for rutabagas? Juicing and caramelizing them seems straightforward
enough.
C
Reply
Judy says:
Hi Chersterfield,
We have several variations of this recipe in Modernist Cuisine at Home, but none of them involve
rutabegas. That certainly doesn’t mean that you can’t use them though! Some of our variations use
liquids other than juice that you might want to try. For example, some variations use stock.
Let us know how it turns out!
Judy
Reply
7. andy says:
Hi Judy
thanks for this great recipe, does the size of the pressure cooker have much of an effect on the amount of
liquid required. I have a 12 litre and 30g of water doesn’t seem like much.
Many thanks
Andy
Reply
8. Kurt says:
January 10, 2013 at 10:45 pm
hi, I have “modernist cuisine at home” and I saw all of the other vegetables I can use, like artichokes. But
what I was wondering is if I could use broccoli? I wanted to make a broccoli Apple soup, and I wanted to
know if it would caramelized. Also I saw another recipe online for apple soup which calls for curry, I wanted
to know if adding the curry would prevent the caramelization or affect it in any way. Be as scientific in your
explanation as you want, as I am interested in learning! Thank you!
Reply
Judy says:
January 11, 2013 at 11:39 am
Hi Kurt,
As you may have seen, there is a variation for a broccoli‑Gruyère soup, so yes, this will work with
broccoli.
Reply
Sam Fahey‑Burke says:
January 29, 2013 at 12:06 pm
I recommend adding the curry after youve blended the soup. That way the spice
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Reply
9. Peter Kransz says:
I have tried both the mushroom and cauliflower soups and both turned out wonderfully. I was wondering if it
is possible to do tomatoes? Wasn’t sure if the amount of liquid and acidity in them would throw everything
off.
Reply
10. Debbievargo says:
April 8, 2013 at 12:29 pm
I have made this soup 3 times now and each time it turned out perfectly. We served some as an appetizer in
tall shot glasses and others as a soup course in china tea cups. Also made the variation of parsnips and
honey crisp apples. Luscious as well and frankly did not add any extra butter for serving that soup. Planning
to give a go with celery root. Ideas?
Reply
Anjana Shanker says:
April 9, 2013 at 1:36 pm
Yes, I have tested pressure‑caramelized celery root. It’s pretty good! The cook time is still 20 minutes.
If you want to make a soup, try adding apples (similar to the parsnip and apple soup). For a mash, add
garlic and potatoes.
Anjana
Reply
11. whut says:
April 11, 2013 at 8:09 am
Tried this and result tasted like…. butter… After looking up results online I noticed the original ver in the
non @home version uses quite a bit less butter, why the increase?
To be specific the result tasted like incredibly heavily buttered somewhat sweet but rather salty butter. I
used unsalted butter and had 5g of salt for the 500g of cut carrots as specified, is this the intended result or
did my attempt go wrong?
Reply
12. whut says:
April 11, 2013 at 8:13 am
Ack, as a result of partial editing the second paragraph of my above comment came out wrong. Had meant
to describe the result as tasting like heavily buttered somewhat sweet but rather salty popcorn.
Reply
13. Matt says:
April 16, 2013 at 5:02 am
You mentioned a bunch of other vegetables this works with, but the one I’m wondering about is onions. I
would love to have a quick, easy way to caramelize onions. Right now, the best method that I know of uses a
slow cooker, but that takes hours.
Reply
Judy says:
April 19, 2013 at 2:25 pm
Yes! We pressure cook them for 40 minutes, use less butter than in the recipe above, and also place
them in canning jars on a trivet in the pressure cooker. We then simmer them for a few more minutes.
The recipe is on page 127 of Modernist Cuisine at Home.
Reply
14. Franklin says:
May 24, 2013 at 4:58 pm
I just made the corn variation of this and even after diluting with equal amounts of unsalted corn stock (also
from MCAH), it was still so salty as to be inedible. Since I was scaling up by about double, I re‑checked my
measurements before adding the salt so I’m 99% sure it wasn’t a conversion error.
I’m planning to try this again with a small fraction of the salt and then add seasoning at the end to taste.
Does anyone know if there is anything critical to the pressure cooking process that requires so much salt, or
will a little salt plus the baking soda and water be sufficient? Also, if possible I’d like a brighter color from
the soup. Does anyone know if I leave out the baking soda will that lessen the carmelization
http://modernistcuisine.com/recipes/caramelized‑carrot‑soup‑no‑centrifuge‑necessary/ Go MAY OCTwhich
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the corn a bit? And will that have much affect on flavor? Thanks in advance for any insights.
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Reply
15. Gloss Bourassa says:
June 12, 2013 at 5:09 pm
Lovely recipe thank you. We’re making it this weekend with carrots from the garden, can’t wait.
Reply
16. Evaldo Garcia says:
September 2, 2013 at 12:40 pm
I made an adaptation of this dish, where I roasted the carrots in the oven on clarified butter and turned the
cores and the peels into carrot juice in my juicer. Amazing flavor.
Reply
17. Bethanie says:
September 4, 2013 at 5:14 pm
I’ve made this several times and each time it gets rave reviews. I almost feel like it’s cheating since it’s one
of the easier recipes in the book!!
Reply
18. Judy says:
April 5, 2013 at 12:00 pm
Hi Jim,
I’m sorry to hear that you didn’t care for this one. Have you tried any of the variations? They don’t call for
extra butter to finish. You might also want to try using less butter and adding a little extra water when
cooking the soup.
Reply
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Caramelized Carrot Soup No Centrifuge

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