Carrot cream soup with mushroom foam
4 servings
30 minutes
Carrot cream soup with mushroom foam is an exquisite culinary masterpiece that combines the richness of Eastern spices and the tenderness of creamy texture. This recipe likely has its roots in experimental Chinese cuisine, where the harmony of flavors plays a key role. Carrots caramelized with garlic gain sweetness that perfectly complements the warmth of curry and aromatic cumin. White mushrooms transformed into airy foam add a rich depth of flavor, turning the soup into a gastronomic delight. This dish is suitable for both an elegant dinner and a cozy family lunch, providing a sense of warmth and comfort with every sip.
1
Grind white mushrooms with 1 tsp of cumin in a coffee grinder to a powder.
- Dried porcini mushrooms: 4 pieces
- Cumin seeds (jeera): 2 teaspoons
2
Cut the carrot into large cubes and sauté in a saucepan with garlic in 1 tbsp of oil until golden.
- Carrot: 1 kg
- Garlic: 3 cloves
- Butter: 2 tablespoons
3
Add curry and the remaining cumin, pour in chicken broth (reserve 2 tbsp for foam) and simmer for 15 minutes, then stir in 1/2 cup of cream and remove from heat.
- Curry: pinch
- Cumin seeds (jeera): 2 teaspoons
- Chicken broth: 1 glass
- Cream 30%: 1 glass
4
Cool the mixture, place it in a blender, add salt and pepper, grind until smooth, and pour into a saucepan.
- Salt: to taste
- Ground white pepper: to taste
5
Boil the remaining cream and chicken broth separately, remove from heat, gradually add 2 tbsp of butter, powdered white mushrooms with cumin, and whip the mixture into a foam with a mixer.
- Cream 30%: 1 glass
- Chicken broth: 1 glass
- Butter: 2 tablespoons
- Dried porcini mushrooms: 4 pieces
- Cumin seeds (jeera): 2 teaspoons
6
Pour the hot carrot soup into heat-resistant glasses, top with mushroom foam, and serve.