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This soup not only has a beautiful flavor of carrot and exotic spice, but it is beautiful in its presentation and easy to make.
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Serve this in ornate tea cups as a way to start your dinner party and it will get the conversation rolling and the guests smiling- I promise.
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When carrots are at their best, make a double batch as it freezes well and you'll always have a showstopper waiting in the wings (or the freezer).
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If the marshmallow-making seems intimidating, it can be left off, but that would be like telling a joke and not giving the punch line.
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Give it a go and you'll see that you are a much better cook than you may have thought!
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-Combine coconut milk, water, honey, and lemon juice and set aside.
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-Combine the onion, garlic, ginger, butter and cardamom in a pot and place on low heat.
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- Sweat the mix over low heat until everything is soft and translucent.
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- Add the grated carrots and turn heat to high.
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- Cook for 2 to 3 minutes, stirring, and then add liquids.
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- Bring to a boil, reduce the heat to a simmer, and cook until carrots are soft (about 30 minutes).
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- Puree in a food processor or blender until smooth and add salt, to taste.
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Aleppo Marshmallow:
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- Place a pot of water on high heat until it comes to a simmer.
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- Place the egg whites, sugar, chili flakes and in the bowl of an electric mixer.
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Place this bowl over the simmering water, stirring to melt the sugar into the egg white.
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- Separately, squeeze the excess water out of the gelatin sheets and place in a small mixing bowl.
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Place this bowl over the warm water until the gelatin melts (becomes liquid) and set aside.
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- Place the bowl with the egg whites, sugar, and chili into the electric mixer fitted with the whisk attachment.
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-Whisk the mixture until stiff peaks form.
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- Slow the speed down to medium and pour in melted gelatin.
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Whisk until incorporated.
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- Pour mixture onto a 1/2 sheet pan that has been lightly oiled and well dusted in cornstarch.
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- Sift more cornstarch over the top.
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- Refrigerate until firm.
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-Cut the marshmallow into the desired size and shape.
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To Serve:
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-Heat the soup over medium heat and serve 150 to 175ml (5 to 6 ounce) portions in tea cups.
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-Place a marshmallow in the center of the soup.
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Using a blowtorch (or the broil setting on your oven), toast the marshmallow.
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-Drizzle the soup with pumpkin seed oil, sprinkle with toasted pumpkin seeds, and garnish with picked florets of cilantro.
