- 100 ml heavy cream
- 0.25 g salt
- 5 ml olive oil
- 1 g nutmeg
- 150 g carrot(s)
- 200 ml vegetable stock
- 1 × onion(s)
- 5 ml lime juice
- 50 ml unsweetened coconut milk
- 2 g ginger
- 0.5 g chili powder
- 1 × orange(s)
- 0.5 × lemon(s)
Peel the onion and carrots and cut into slices. Sauté both in olive oil and brew with the vegetable stock.
Add coconut milk, cream, half a lemon and ginger, and boil until the carrots are soft. Let the soup cool then season with the spices and the freshly squeezed orange and lime juice.
Finely puree the soup and pass through the iSi Funnel & Sieve directly into a 0.5 l iSi Whipper. Cool in the refrigerator for 1-2 hours.
Serve chilled in a glass as a starter.
Double the ingredients for a 1 l iSi Whipper. Screw on 2 iSi Cream Chargers, one after the other. Shake vigorously after attaching each Charger. Halve the ingredients if using a 0.25 l iSi Whipper.