Caramelized Caramel soup

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�.

Add carrot juice. Simmer, and filter to remove bright red liquid.

Add water to achieve right consistancy.

Add remaining ingredients and possibly extra salt to taste.