Caramelized Carrot Soup

The soup is fantastic! I've made it twice and preferred it with the cores of the carrots intact, and with slightly less butter than they recommend.

I tried the recipe as is, then reduced the butter to 6 Tbs, next time I'll try it with 4 Tbs. I'd also use less salt and a little less baking soda in the future. Depending how it turns out, I'd bump the recipe up to 5 stars. As written, it's excellent and easy to tailor to your tastes.

I had to buy a pressure cooker to make this in. I now have a 7 qt size and a 3.5 qt size, both from Kuhn Rikon. The 3.5 is the easier to manage of the two. You could prob do it in a 2.5 qt size and be fine as well.

They suggest an immersion blender, but a regular blender worked fine and I think the texture of the carrot purée was better.

So far everyone that's tried this agrees the recipe is a keeper.