Ingredients Jump to Instructions ↓

  1. 1 1/2 cans (480ml cans) coconut milk

  2. 3 cups hot water

  3. 1 1/4 teaspoons honey

  4. 1/2 lemon, juiced

  5. 1/2 of a fist-sized white onion , peeled and sliced

  6. 2 cloves garlic , sliced

  7. 1 thumb ginger, peeled and finely chopped (microplane is best for this)

  8. 2 ounces unsalted butter

  9. 4 green cardamom pods

  10. 1 2/3 pounds carrots, peeled and grated

  11. Salt

  12. 3 egg whites

  13. 1/2 pound sugar

  14. 1 1/2 teaspoons Aleppo-Syrian dried chili flakes

  15. 4 sheets gelatin, soaked in cold water

  16. Cornstarch

  17. Pumpkin seed oil

  18. Toasted pumpkin seeds

  19. Picked cilantro florets

Instructions Jump to Ingredients ↑

  1. This soup not only has a beautiful flavor of carrot and exotic spice, but it is beautiful in its presentation and easy to make. 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. 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). 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. Give it a go and you'll see that you are a much better cook than you may have thought!

  2. Combine coconut milk, water, honey, and lemon juice and set aside.

  3. -Combine the onion, garlic, ginger , butter and cardamom in a pot and place on low heat.

  4. - Sweat the mix over low heat until everything is soft and translucent.

  5. - Add the grated carrots and turn heat to high.

  6. - Cook for 2 to 3 minutes, stirring, and then add liquids.

  7. - Bring to a boil, reduce the heat to a simmer , and cook until carrots are soft (about 30 minutes).

  8. - Puree in a food processor or blender until smooth and add salt, to taste.

  9. Aleppo Marshmallow:

  10. Place a pot of water on high heat until it comes to a simmer.

  11. - Place the egg whites, sugar, chili flakes and in the bowl of an electric mixer . Place this bowl over the simmering water, stirring to melt the sugar into the egg white.

  12. - Separately, squeeze the excess water out of the gelatin sheets and place in a small mixing bowl. Place this bowl over the warm water until the gelatin melts (becomes liquid) and set aside.

  13. - Place the bowl with the egg whites, sugar, and chili into the electric mixer fitted with the whisk attachment.

  14. -Whisk the mixture until stiff peaks form.

  15. - Slow the speed down to medium and pour in melted gelatin. Whisk until incorporated.

  16. - Pour mixture onto a 1/2 sheet pan that has been lightly oiled and well dusted in cornstarch.

  17. - Sift more cornstarch over the top.

  18. - Refrigerate until firm.

  19. -Cut the marshmallow into the desired size and shape.

  20. To Serve:

  21. Heat the soup over medium heat and serve 150 to 175ml (5 to 6 ounce) portions in tea cups.

  22. -Place a marshmallow in the center of the soup. Using a blowtorch (or the broil setting on your oven), toast the marshmallow.

  23. -Drizzle the soup with pumpkin seed oil , sprinkle with toasted pumpkin seeds , and garnish with picked florets of cilantro


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