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 (⅜ tsp) Baking Soda
- 635g (2 ½ Cup) Fresh Carrot Juice
Equipment
- Pressure Cooker Â
- Juicer
- Blender
- Fine Mesh Strainer Â
- Heavy Bottomed Medium SaucepanÂ
- Immersion Blender  Â
- 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.ÂPour the buttermilk into a container and sprinkle the dry mix over it and blend with an immersion blender for 1 minute.ÂPour into a cream whipper, charge and shake well and reserve.Â
-
Pressurize Carrots
Melt the 113 grams of butter in the base of the pressure cooker over medium high heat.ÂCombine the water, salt and baking soda together and mix into a slurry and add to the melted butter.ÂRemoving the fibrous cores of carrots make for a sweeter soup although you do not need to core the carrots when juicing.ÂAdd the carrots and cook under full pressure for 20 minutes. Let the pressure cooker depressurize naturally.Â
-
Blend and Cook Carrot Soup
Blend the carrots and liquid on medium high speed until pureed.ÂPass the puree through a fine strainer into the saucepan.ÂBring 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.ÂPour hot soup into a bowl and dispense some of the buttermilk foam over the soup, and enjoy!Â
