John Myers
Caramel Carrot Soup
The perfect caramel carrot soup recipe with a picture and simple step-by-step instructions.
- 1 kg Carrots
- 100 g Alsan
- 2,5 g Baking powder
- 1 Can Coconut milk
- Chia seeds
- Flour
- Agave syrup
- Juice 1,500 g carrots or puree in a blender with a little water, bring to the boil and press through a cloth.
- Reduce and reduce the juice. Cut the remaining carrots.
- Melt Alsan in a pressure cooker, add the carrots and stir in the baking powder until all the carrots are covered. Caramelize for approx. 20 minutes, shaking occasionally with the lid closed.
- Open the pot and deglaze with the juice. Puree with a hand blender or in a blender. Add a touch of salt to taste.
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