Flyte's Carrot Soup
Yield: 4 Cooking Time: 45 Minutes Difficulty: Medium


  1. Place butter and then carrots in pressure cooker. Cook on low pressure for 35 minutes.
  2. Add ginger, lime leaf, lime juice/zest to a blender.
  3. After carrots are cooked add contents to blender and blend on high. Slowly add carrot juice until smooth. Double check seasoning.
  4. Garnish with thinly sliced scallions, shaved raw carrots, and Meyer lemon oil.


Measuring Spoons
Pressure Cooker


  • ¼ pound Butter, divided
  • 2 pounds Chopped Carrots
  • 1 teaspoon Chopped Ginger
  • ¼ teaspoon Baking Soda
  • 1teaspoon Salt
  • 32oz Carrot Juice
  • 1 Kefir Lime Leaf
  • 1 Lime
  • Scallions for garnish
  • Meyer Lemon Olive Oil for garnish