carrot
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Carrot Soup
Yield Servings
Ingredient Qty. unit Ratio Process
- Carrots, peeled 1,000 g 100% pressure cook 20 minutes. Cool rapidly. Then blend until smooth in a blender.
- Unsalted Butter 226 g 23%
- Water 60 g 6%
- Salt 10 g 1%
- Baking Soda 5 g 1%
- Fresh Carrot Juice 1,270 g 127% Combine carrot puree with juice and warm
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