Caramelized Carrot Soup with Fennel Seeds and Cumin
On a 6-quart Instant Pot, select Normal/Medium Sauté. Add 1 tablespoon of butter and let melt.
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Cooking tools:
- Pressure cooker
- Blender
- Immersion blender
- Spoon
- Mixing bowl
- Plate
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Serving bowl
Ingredients
- 4 TABLESPOONS (½ STICK) SALTED BUTTER, CUT INTO 4 PIECES, DIVIDED
- ½ CUP SLICED ALMONDS
- 3½ CUPS CARROT JUICE
- 1½ POUNDS CARROTS, PEELED AND CUT INTO 1-INCH SECTIONS
- ½ CUP CHOPPED FRESH CILANTRO, PLUS CILANTRO LEAVES FOR GARNISH
- 1 TABLESPOON FENNEL SEEDS
- 2½ TEASPOONS GROUND CUMIN
- ½ TEASPOON BAKING SODA
- KOSHER SALT AND GROUND BLACK PEPPER
- 2 TABLESPOONS LIME JUICE, PLUS LIME WEDGES, TO SERVE
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