Prep time 10 minutes
Cook time 30-35 minutes
500g carrots, peel, core and roughly chopped
165g Ashgrove unsalted butter
¼ tsp bicarb soda
Generous pinch of Tasman sea salt
350mls Carrot juice
350mls vegetable stock
1 tbsp coconut cream
Fresh chives, to serve
Step 1 Into a pressure cooker, add carrots, 125g butter, water, bicarb soda and salt. Seal closed with the lid and caramelise carrots for approximately 20 minutes.
Step 2 Once carrots are soft and caramelised, blitz with a stick blender until it forms a puree like texture. Add chicken stock and carrot juice, bring to the boil and blitz together. Lastly add in remaining butter.
Serve while hot with a dollop of coconut cream and fresh chives.