SV Solstice Recipes

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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