Portions: People Preperation time: 30min (60min juicing Tested: Storage/Preperation Catagories: Soup, Vegetables
Ingredients
500.0g   Young carrots, 80.0g   Unsalted butter, 7.5g   salt, 2.5g   baking soda, 635.0g   carrot juice (From roughly 1.4kg carrots), 60.0g   Unsalted butter, 4.0g   Young ginger, 2.5g   Tarragon, 0.5g   Ajowan, 0.5g   Licorice powder (optional),

Directions:

o	Core carrots and cut into 1.5cm bits. Melt butter in pressure cooker, add carrots, salt and baking soda. Stir to coat. Pressure cook at 1 bar for 20min. Depressureize quickly using cold water, and pure�.
o	Add carrot juice. Simmer, and filter to remove bright red liquid. Add water to achieve right consistancy.
o	Add remaining ingredients and possibly extra salt to taste.

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