Anonymous Modernist 14719

Hi there, new to this site, and to MC in general. I found the videos on Chow.com, bought a pressure cooker and got to playing in the kitchen to see what happened. As many people appear to have done, I started with the caramelized carrot soup recipe, it worked first time, and was truly delicious. However, I got to thinking, has anyone tried blending the carrot juice with a more savoury flavour (veg/beef stock) to act as a foil to the intense sweetness of the caramelized carrot? I can see that in a way it would defeat the object of concentrating carrot flavour, but before I get to experimenting, I was curious to know of others' experiences. Many thanks, Richard