Carrot and ginger soup with marshmallows
3 servings
50 minutes
Carrot-ginger soup with marshmallows is an original combination of the bright taste of carrots, spicy ginger, and airy sweetness of marshmallow. It was born as a bold experiment of European cuisine, merging traditional vegetable soups with dessert notes. The velvety texture of the puree, enhanced by coconut milk and honey, gives the dish richness and tenderness, while lemon juice adds a light tanginess. Flecks of spicy cardamom enhance the aroma, creating a warm, cozy flavor. A special detail is the marshmallow that melts on the surface of the hot soup, adding softness and playful sweetness. This soup is perfect for autumn evenings, warming the soul and surprising with its unusual flavor combination.
1
Chop the onion and sauté it in a mixture of vegetable and butter. Add minced garlic, ginger, and cardamom. Simmer everything on low heat.
- Onion: 1 piece
- Vegetable oil: 5 tablespoon
- Butter: 2 tablespoons
- Garlic: 3 cloves
- Ginger: 30 g
- Cardamom: 0.5 teaspoon
2
When the mixture becomes translucent, pour in water, add chopped carrots, coconut milk, and honey. Bring to a boil.
- Water: 0.5 l
- Carrot: 5 piece
- Coconut milk: 4 tablespoons
- Honey: 1 tablespoon
3
After about 15 minutes, blend the soup until smooth. Add a bit more honey, lemon juice, butter, and blend the soup again.
- Honey: 1 tablespoon
- Lemon juice: 20 ml
- Butter: 2 tablespoons
4
We add spices and decorate with airy marshmallow.
- Salt: to taste
5
Making marshmallow: Soak sheet gelatin in cold water for 30 minutes.
- Gelatin in plates: 4 pieces
6
Whip the egg whites with sugar in a water bath. Add cardamom and soaked gelatin to the whites and continue whipping until a thick mass forms.
- Chicken egg: 4 pieces
- Sugar: 200 g
- Cardamom: 0.5 teaspoon
- Gelatin in plates: 4 pieces
7
Pour the mixture into a mold, sprinkle it with starch, and place it in the refrigerator. After 12 hours, the marshmallow will be ready.
- Cornstarch: 20 g