Carrot & Lime Soup with Coconut Foam

Preparation

1. For the coconut foam: burr mix the ingredients until smooth.
2. Pour into an iSi Gourmet Whip bottle, charge and chill vertically until required.
3. For the soup: sauté the chili paste, cumin and some of the cilantro (4 gr.) until fragrant (about a minute). Add the ginger, onions and garlic and cook until the onions are translucent.
4. Add the potatoes and carrots and cook for about 5 minutes.
5. Add the vegetable stock, coconut milk and lime juice and bring to the boil. Reduce the heat and simmer for a further 30-45 minutes until the potatoes and carrots are soft.
6. Add the QimiQ Sauce Base and bring to the boil. Remove from the heat and using an immersion blender puree the soup until smooth.
7. Serve chilled with the coconut foam and remaining chopped coriander.