PROBLEM TO BE SOLVED: To provide a method for manufacturing a carrot soup having suppressed umami and improved sharpness of aftertaste by suppressing generation of guanylic acid with adjusting pH and the carrot soup.SOLUTION: There is provided a method for manufacturing a carrot soup including warm bath branching carrot by an acidic solution at 65 degree or higher, and squeezing the branched carrot. There is provided the method for manufacturing the carrot soup where pH of the acidic solution is 2.6 or less, preferably 2.5 or less. There is provided the method for manufacturing the carrot soup where the acidic solution is a citric acid solution. There is provided a carrot soup having pH of 3.1 to 4.6 and guanylic acid content of 0.38 to 0.44 mg%. There is provided a carrot soup having pH of 4.7 to 5.0 and guanylic acid content of 0.18 to 0.21 mg%.SELECTED DRAWING: Figure 3【課題】ｐＨを調整してグアニル酸の生成を抑えることにより、旨味が抑制され、後味のキレが改善したニンジン汁の製造方法、及び該ニンジン汁の提供。【解決手段】ニンジンを酸性水溶液で６５度以上において温浴ブランチすること、及びブランチされたニンジンを搾ることを含む、ニンジン汁の製造方法。酸性水溶液のｐＨが２．６以下、好ましくは、２．５以下である、該ニンジン汁の製造方法。酸性水溶液がクエン酸水溶液である、該ニンジン汁の製造方法。ｐＨが３．１～４．６であり、かつ、グアニル酸含有量が０．３８～０．４４ｍｇ％である、ニンジン汁。また、ｐＨが４．７～５．０であり、かつ、グアニル酸含有量が０．１８～０．２１ｍｇ％である、ニンジン汁。【選択図】図３
