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 a 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 a quick 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 cilantro.