I've made Caramelized carrot soup a couple of times. It was very good, though not very caramelized. Last night I tried the cauliflower soup, which did caramelize, and it was not very good. It was bitter and mushy. I'm guessing that the baking soda should be omitted and the cooking time reduced a bit. It smelled wonderful at about the ten minute mark, then smelled burned, though it wasn't.