Carrot & Lime Soup with Coconut Foam

Soups
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Ingredients for 10 portions
  • For the coconut foam
  • 150 g QimiQ Classic
  • 300 g Coconut milk
  • 25 g Lime juice
  • 1 g Salt
  • 1 g White pepper
  • 25 ml Whipping cream 36% fat
  • For the soup
  • 900 g QimiQ Sauce Base
  • 40 ml Olive oil
  • 10 g Green curry paste
  • 3 g Cumin, ground
  • 15 g Cilantro / coriander, fresh
  • 2 g Ginger powder
  • 250 g Onion(s), finely chopped
  • 15 g Garlic, finely chopped
  • 250 g Potatoes
  • 250 g Carrots
  • 890 ml Vegetable stock
  • 1100 ml Coconut milk
  • 75 ml Lime juice
Method
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.