Cold Carrot Ginger Soup (Cappuccino De Carottes)
Cold soup in shot glasses can be served as a wonderfully refreshing summer appetizer or first course. Ginger is always very refreshing, so I use it often in summer dishes. Today, I made a cold carrot soup flavored with fresh ginger. I think the bright orange color is very representative of the season, especially enhanced by a touch a saffron.
The carrots are cooked until softened, blended with a little cream until smooth, then chilled. I served the cold soup in individual glasses, which is an elegant start to any meal. To finish the dish, I garnished the soup with cumin-flavored whipped cream and a piece of candied ginger as a reminder of the flavoring inside.
Yields: 10 appetizers1-¼ pounds baby carrots (or regular carrots)
1 teaspoon palm sugar (optional)
1-3/4 cups vegetable broth (or water)
¼ teaspoon cumin seeds, freshly ground
1 tablespoon freshly grated ginger
½ teaspoon saffron threads
3/4 teaspoon salt
½ teaspoon white pepper
½ cup goat milk (or regular cow's milk)
1-¼ cups heavy whipping cream, cold
2 tablespoons candied ginger, thinly sliced
¼ teaspoon smoked paprika
Prepping the saffron:
In a mortar and pestle, grind the saffron threads into a fine powder. Add about 2-3 tablespoons of water. Set aside.
Cooking the carrots:
Slice the carrots.
In a small pot, add the carrots, sugar (if used), grated ginger, a few pinches of ground cumin and the vegetable broth. Cover and bring to a boil and reduce the heat to a gentle simmer. Cook for about 30 minutes. Once the liquid evaporates, check doneness (add more broth or water if the carrots aren't fully cooked). Add the saffron liquid. Add more water into the mortar to ensure all the saffron is used. Let cool to room temperature.
Transfer the carrots to a blender. Add milk and pulse until smooth and lump-free. Add 3/4 cup heavy cream and pulse until creamy. Let cool to room temperature. Season with salt and white pepper.
Cover with plastic wrap and chill in the refrigerator for at least one hour.
Whip the remaining heavy cream (at low speed) until creamy and smooth for 2-3 minutes. Season with the remaining ground cumin, salt and white pepper. Transfer into a piping bag.
Pour the cold carrot soup into 10 small glasses.
When you're ready to serve, pipe little mounds of cumin-flavored whipped cream on top. Sprinkle with paprika using a fine-mesh strainer and garnish with candied ginger, flat-leaf parley.
You can serve with honey pretzel sticks or traditional Italian thin breadsticks (called grissini) for added crunch.
Little reminder on how to grate ginger: Clean the ginger root and remove any dirt. Peel the ginger root with a paring knife (or the edge of a spoon). Grate the ginger with a fine mesh Microplane. Gather about 1 tablespoon of grated ginger root.
You could prepare the carrot soup a day in advance and garnish the top with whipped cream when you're ready to serve.
I don't add too much cumin; I use freshly ground cumin so the flavor is very strong.
I cooked the soup with baby carrots, so the soup is naturally sweet but you could use any other variety.Published By: on July 12, 2011.