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Caramelized Carrot Soup with Fennel Seeds and Cumin

Caramelized Carrot Soup with Fennel Seeds and Cumin

  • Makes
    4 servings
  • Cook Time
    1 hour
  • Slow Cook Time
    3¾ to 4¼ hours
  • Active time plus cooling
    20 minutes active
  • Rating

This soup is simple to make but gets amazing depth of flavor thanks to a technique from the encyclopedic cookbook “Modernist Cuisine.” The recipe uses baking soda, an alkali, to accelerate the caramelization process of the carrots’ natural sugars; the soup takes on a sienna hue because of this browning. The fennel seeds and cumin add complexity without taking the spotlight away from the carrots. Garnishes of butter-toasted almonds and cilantro add texture and freshness; if you like, for added creaminess and touch of tartness, you also could top each serving with a spoonful of plain whole-milk yogurt.

Tip

Don’t substitute water or broth for the carrot juice. The juice bolsters the carrots’ sweet, earthy flavor as well as their vibrant color. Use shelf-stable bottled carrot juice or fresh-pressed sold in the refrigerator case; both yield good results.

Ingredients
  • 4

    tablespoons (½ stick) salted butter, cut into 4 pieces, divided

  • ½

    cup sliced almonds

  • 3½

    cups carrot juice

  • 1½

    pounds carrots, peeled and cut into 1-inch sections

  • ½

    cup chopped fresh cilantro, plus cilantro leaves for garnish

  • 1

    tablespoon fennel seeds

  • 2½

    teaspoons ground cumin

  • ½

    teaspoon baking soda

  • Kosher salt and ground black pepper

  • 2

    tablespoons lime juice, plus lime wedges, to serve

Step 1

On a 6-quart Instant Pot, select Normal/Medium Sauté. Add 1 tablespoon of butter and let melt. Add the almonds and cook, stirring often, until golden brown, 3 to 5 minutes.

Press Cancel. Using a large spoon, transfer to a small bowl or plate. To the pot, add the carrot juice, carrots, cilantro, fennel seeds, cumin, baking soda and 1½ teaspoons salt.

Step 2

Lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 20 minutes.

When pressure cooking is complete, allow the pressure to release naturally for 10 minutes, then quick-release the remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.

Step 3

In a blender and working in 2 batches, puree the mixture until smooth, about 30 seconds, transferring the first batch to a bowl; return both batches to the pot.

(Alternatively, use an immersion blender to puree the mixture directly in the pot). Select More/High Sauté and bring to a simmer, stirring occasionally, then press Cancel to turn off the pot.

Add the remaining 3 tablespoons butter and the lime juice; stir until the butter melts. Taste and season with salt and pepper. Serve sprinkled with the toasted almonds and cilantro leaves, with lime wedges on the side.

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