Pressure Caramelized Carrot Soup with Buttermilk Foam

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This Pressure Caramelized Carrot Soup is a modernist twist on a comfort classic—silky, naturally sweet, and deeply flavorful. Inspired by the innovative techniques of Modernist Cuisine, this soup draws out the natural sugars in carrots by pressure-cooking them until they caramelize from within, transforming their flavor into something rich, savory-sweet, and almost dessert-like—without adding a single grain of sugar. The luxurious carrot base is then perfectly balanced with a light, tangy buttermilk foam, which adds an airy brightness that cuts through the sweetness and lifts the entire dish. The result is a beautifully composed bowl that plays with contrast—deep and earthy yet fresh and vibrant, smooth and creamy with a gentle acidity. Ideal as a show-stopping starter or a refined vegetarian main, this soup invites curiosity and delivers elegance in every spoonful. Whether you’re a modernist home cook or just looking to elevate your next dinner party, this dish will impress with both flavor and technique.

Difficulty

Easy

Ingredients

  • Ingredients Buttermilk Foam:
  • 200g (¾ Cup) Buttermilk
  • 2g Foam Magic
  • 2g Kosher Salt
  • Ingredients Carrot Soup:
  • 500g (5 Cups) Carrots Peeled Cored and Tough or Fibrous Cores Removed
  • 113g (½ Cup) Unsalted Butter
  • 30g Water
  • 5g (1 ¼ tsp) Kosher Salt
  • 2.5g (â…œ tsp) Baking Soda
  • 635g (2 ½ Cup) Fresh Carrot Juice

Equipment

  • Pressure Cooker  
  • Juicer
  • Blender
  • Fine Mesh Strainer  
  • Heavy Bottomed Medium Saucepan 
  • Immersion Blender   
  • Cream Whipper / Cream Chargers

Timing

Active Time: 30 Minutes Total Time: 1 Hour

Yield

1 Quart

  • Create Buttermilk Foam

    Dry Mix the salt and Foam Magic.
     
    Pour the buttermilk into a container and sprinkle the dry mix over it and blend with an immersion blender for 1 minute.
     
    Pour into a cream whipper, charge and shake well and reserve.
     

  • Pressurize Carrots

    Melt the 113 grams of butter in the base of the pressure cooker over medium high heat.
     
    Combine the water, salt and baking soda together and mix into a slurry and add to the melted butter.
     
    Removing the fibrous cores of carrots make for a sweeter soup although you do not need to core the carrots when juicing.
     
    Add the carrots and cook under full pressure for 20 minutes. Let the pressure cooker depressurize naturally.
     

  • Blend and Cook Carrot Soup

    Blend the carrots and liquid on medium high speed until pureed.
     
    Pass the puree through a fine strainer into the saucepan.
     
    Bring the carrot juice to a boil in a separate pot then strain through the fine mesh strainer into the puree and blend with the immersion blender.
     
    Pour hot soup into a bowl and dispense some of the buttermilk foam over the soup, and enjoy!
     
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