Carrot-Ginger Soup with Marshmallow
⏳ Time
50 minutes
🥕 Ingredients
16
🍽️ Servings
3
Description
Carrot-Ginger Soup with Marshmallow
Ingredients
- Garlic - 3 cloves
- Ginger - 1.1 oz
- Vegetable Oil - 5 tablespoons
- Butter - 2 tablespoons
- Cardamom - ½ teaspoon
- Turnips - 5 pieces
- Coconut Milk - 4 tablespoons
- Honey - 1 tablespoon
- Water - 17 fl oz
- Meyer Lemon Juice - 0 fl oz
- Salt - to taste
- Sugar - 7.1 oz
- Gelatin - 4 pieces
- Chicken Egg - 4 pieces
- Corn Starch - 0.7 oz
- Onion - 1 piece
Step by Step guide
Step 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.
Step 2
When the mixture becomes translucent, pour in the water, add the chopped carrots, coconut milk, and honey. Bring to a boil.
Step 3
After about 15 minutes, blend the soup until smooth. Add a bit more honey, lemon juice, butter, and blend the soup again.
Step 4
Add spices and garnish with airy marshmallow.
Step 5
To prepare the marshmallow: Soak the gelatin sheets in cold water for 30 minutes.
Step 6
Whip the egg whites in a water bath together with sugar. Add cardamom and the soaked gelatin to the egg whites and continue whipping until a thick mass forms.
Step 7
Pour the mixture into a mold, sprinkle it with cornstarch, and place it in the refrigerator. After 12 hours, the marshmallow will be ready.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.