Joel's Carrot Soup
PREP TIME 10 minutes
COOK TIME 30-35 minutes
500g carrots, peel, core and roughly chopped
165g Ashgrove unsalted butter
¼ tsp bicarb soda
Generous pinch of Tasman sea salt
350ml carrot juice
350ml vegetable stock
1 tbsp coconut cream
Fresh chives, to serve
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.
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.