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!
Combine coconut milk, water, honey, and lemon juice and set aside.
-Combine the onion, garlic, ginger , butter and cardamom in a pot and place on low heat.
- Sweat the mix over low heat until everything is soft and translucent.
- Add the grated carrots and turn heat to high.
- Cook for 2 to 3 minutes, stirring, and then add liquids.
- Bring to a boil, reduce the heat to a simmer , and cook until carrots are soft (about 30 minutes).
- Puree in a food processor or blender until smooth and add salt, to taste.
Aleppo Marshmallow:
Place a pot of water on high heat until it comes to a simmer.
- 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.
- 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.
- Place the bowl with the egg whites, sugar, and chili into the electric mixer fitted with the whisk attachment.
-Whisk the mixture until stiff peaks form.
- Slow the speed down to medium and pour in melted gelatin. Whisk until incorporated.
- Pour mixture onto a 1/2 sheet pan that has been lightly oiled and well dusted in cornstarch.
- Sift more cornstarch over the top.
- Refrigerate until firm.
-Cut the marshmallow into the desired size and shape.
To Serve:
Heat the soup over medium heat and serve 150 to 175ml (5 to 6 ounce) portions in tea cups.
-Place a marshmallow in the center of the soup. Using a blowtorch (or the broil setting on your oven), toast the marshmallow.
-Drizzle the soup with pumpkin seed oil , sprinkle with toasted pumpkin seeds , and garnish with picked florets of cilantro
