Carrot Ginger Soup
This is the BEST soup. It’s quick and easy, perfect for all occasions, and convinces everyone that you’re a pro.
Something magical happens with baking soda and butter under high pressure, where the change in pH forces quick caramelization. People have asked me how many hours I had to slave over this for, when really, I just rough-chop a few carrots in 2 minutes and cook on high pressure for 12 minutes ¯\_(ツ)_/¯
You're welcome =)
Makes 12 servings
Ingredients
2 lbs carrots, peeled and cut to 1/2 inch pieces
4 tablespoons butter
1 teaspoon salt
1 teaspoon baking soda
2 slices fresh ginger
4 cups chicken broth
Black pepper
Instructions
1. Saute butter, ginger, carrots in pressure cooker till butter melted.
2. Stir in salt and soda.
3. Pressure cook on high for 12 minutes.
4. Quick release.
5. Add the broth and season to taste.
6. Puree using a blender till smooth.
Something magical happens with baking soda and butter under high pressure, where the change in pH forces quick caramelization. People have asked me how many hours I had to slave over this for, when really, I just rough-chop a few carrots in 2 minutes and cook on high pressure for 12 minutes ¯\_(ツ)_/¯
You're welcome =)
Makes 12 servings
Ingredients
2 lbs carrots, peeled and cut to 1/2 inch pieces
4 tablespoons butter
1 teaspoon salt
1 teaspoon baking soda
2 slices fresh ginger
4 cups chicken broth
Black pepper
Instructions
1. Saute butter, ginger, carrots in pressure cooker till butter melted.
2. Stir in salt and soda.
3. Pressure cook on high for 12 minutes.
4. Quick release.
5. Add the broth and season to taste.
6. Puree using a blender till smooth.
Comments