Joel's Carrot Soup


PREP TIME 10 minutes
COOK TIME 30-35 minutes


500g carrots, peel, core and roughly chopped
165g Ashgrove unsalted butter
30ml water
¼ tsp bicarb soda
Generous pinch of Tasman sea salt
350ml carrot juice
350ml vegetable stock
1 tbsp coconut cream
Fresh chives, to serve


Step 1
Into a pressure cooker, add carrots, 125g butter, water, bicarb soda and salt. Seal closed with the lid and caramelise carrots for approximately 20 minutes.

Step 2
Once carrots are soft and caramelised, blitz with a stick blender until it forms a puree like texture. Add chicken stock and carrot juice, bring to the boil and blitz together. Lastly add in remaining butter.

Serve while hot with a dollop of coconut cream and fresh chives.