Orange-carrot cold soup
4 servings
30 minutes
Orange-carrot cold soup is a refined blend of citrus freshness and delicate velvetiness. Inspired by Pan-Asian cuisine, this soup combines the rich flavor of carrots with exotic coconut milk and a spicy hint of ginger. The light acidity of orange and lime adds a subtle, refreshing sharpness to the dish, while spices deepen the aroma. After preparation, the soup is whipped with a creamer and chilled, achieving an airy texture similar to a delicate mousse. It’s the perfect option for summer days when you crave something light yet flavorful. Garnishing with fresh green vegetables completes the harmony of color and taste, turning this soup into a true culinary masterpiece.
1
Sauté the chopped onion (diced) and carrot (peeled and sliced) in olive oil, then add vegetable broth.
- Onion: 1 piece
- Carrot: 150 g
- Olive oil: 5 ml
- Vegetable broth: 300 ml
2
Add coconut milk, the peel of half a lemon, and ginger, and cook until the carrot is soft.
- Coconut milk: 50 ml
- Lemon: 0.5 piece
- Ginger: 2 g
3
Cool the soup, add spices, orange juice, and lime juice.
- Salt: 0 g
- Chili powder: 0 g
- Ground nutmeg: 0 g
- Oranges: 1 piece
- Sweet lime (limetta) juice: 5 ml
4
Make puree and add it to the creamer. Insert the N2O cartridge into the creamer and shake well.
5
Place in the refrigerator for 1-2 hours.
6
Serve chilled.
7
Serve with any green vegetable.
