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Caramelized Carrot Soup with Fennel Seeds and Cumin
This soup is simple to make but gets amazing depth of flavor thanks to a technique from the encyclopedic cookbook “Modernist Cuisine.” The recipe uses baking soda, an alkali, to accelerate the caramelization process of the carrots’ natural sugars; the soup takes on a sienna hue because of this browning. The fennel seeds and cumin add complexity without taking the spotlight away from the carrots. Garnishes of butter-toasted almonds and cilantro add texture and freshness; if you like, for added creaminess and touch of tartness, you also could top each serving with a spoonful of plain whole-milk yogurt.
tablespoons (½ stick) salted butter, cut into 4 pieces, divided
cup sliced almonds
01On a 6-quart Instant Pot, select Normal/Medium Sauté. Add 1 tablespoon of butter and let melt. Add the almonds and cook, stirring often, until golden brown, 3 to 5 minutes. Press Cancel. Using a large spoon, transfer to a small bowl or plate. To the pot, add the carrot juice, carrots, cilantro, fennel seeds, cumin, baking soda and 1½ teaspoons salt.
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