Anonymous Modernist 15234

Hi Judy, Thanks for getting back to me. I used a stand-up blender type (like the one I thought you used on the video for this recipe (and on the photos in the book)), (Breville Die-Cast Hemisphere), I guess next time I can try with the immersion blender. LFMichaud, I had very little liquid (if any) left on the pressure cooker, 50gms of water and the melted butter pretty much were all used up and mixed with the carrots. Lucky i shook a little the PC (a few times) during the 20mins of cooking otherwise I guess the carrots would have gotten stuck to the bottom. I wonder if I double the size for next time I would get a bit less of a thick mix out of the PC. Otherwise the mix (when adding the separated carrot juice) was smooth and perfect after blending and putting it through a shift. What other recommendations do you have to serve this carrot puree (instead of the coconut cream and tarragon). The taste is great but a bit strong for more than 10-15 full tablespoons. Thx macutan

Great recipe! I have a comment though. When I opened the pressure cooker I found a caramelized mixture but was way too thick for the blender to get some sort of smooth consistency that could be blended so I added the boiled carrot juice slowly as it blended. I think that helped the result is good (a bit too strong carrot taste, but what is to expect from a soup made only out of carrots). Any comments as to why am i getting such a thick result from the pressure cooker? Thanks macutan PS: I have not scaled up or down the original recipe and I have measured the amounts of ingredients using an accurate scale. (The 500gm of carrots were after being peeled and cored).