Cold Carrot Soup with Spicy Herb Mousse

Soups | Brazilian cuisine

⏳ Time

1 hour 2 hours

🥕 Ingredients

🍽️ Servings

Description

Cold carrot soup with spicy herb mousse

Ingredients

Tarragon - 0.4 oz
Carrot - 3 pieces
Carrot - 15 fl oz
Butter - 0.7 oz
Honey - 1 tablespoon
Red Curry Powder - a pinch
Heavy cream - 4 fl oz
Crème fraîche - 1.8 oz
Leek - 0.4 oz
Parsley - 0.4 oz
Chervil - to taste
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Peel the carrot and slice it into thin rounds. Place the sliced carrot in a small pot along with a cup of carrot juice, butter, a teaspoon of honey, and a pinch of curry. Bring the mixture to a boil.

Step 2

Cover with a lid and simmer over medium heat for about an hour, until the liquid has completely evaporated and the carrots are tender. Then, add heavy cream (low-fat cream will curdle) and cook for another two to three minutes. Remove from heat.

Step 3

Thoroughly blend the resulting carrot mixture in the pot using an immersion blender along with the remaining carrot juice. Then strain it through a fine sieve to achieve the smoothest and creamiest consistency possible, and season with salt and pepper to taste.

Step 4

Pour the soup into a soup tureen or a deep bowl, cover the container with a lid (or seal it with plastic wrap), and chill in the refrigerator for at least half an hour.

Step 5

Meanwhile, whisk the crème fraîche in a wide, deep bowl until it forms a soft foam, then add all the chopped herbs. Gently fold in with a spoon or spatula.

Step 6

Ladle the chilled soup into bowls and before serving, garnish each portion with a tablespoon of crème fraîche mousse and a sprinkle of fresh aromatic herbs.