Today’s recipe, the carrot cappuccino, has a special story. It all began about 20 years ago at a Christmas dinner when I was first served a simple carrot and coconut milk soup with a hint of lime zest. The flavor left a lasting impression on me, and since then, it has become one of my favorite recipes, one I even regularly share in my cooking classes.
At first, I reimagined it as a carrot cappuccino by adding a light foam made from heated milk to give it a creamy touch. But my curiosity and drive to improve didn’t stop there. Recently, I applied some molecular cooking techniques to make the foam even lighter and more stable, creating an airy coconut and lime foam with a siphon.
This new version not only enhances the original flavors but also adds a lasting lightness that elevates the dish’s overall experience. To top it off, I’ve embraced a sustainable approach by repurposing carrot peels to create an aromatic powder, adding a unique finishing touch to the presentation.
Here’s how to make this evolved version of carrot cappuccino.
Ingredients (for 4 servings)
For the carrot cream
- 500 g organic carrots (you’ll also use the peels)
- 1 leek
- 1 celery stalk
- 1 shallot
- 1.5 dl coconut milk
- 0.5 dl white wine
- 0.5 tsp Madras curry powder
- 15 g butter
- Salt and pepper to taste
For the light coconut and lime foam (with a siphon)
- 300 g coconut milk
- 5 g powdered sugar (optional)
- 1 g sucrose esters (get them through this page to get 20% off)
- Zest of 1 untreated, preferably organic lime
For the carrot powder
- Carrot peels from the cream preparation
- Oil and salt to taste
- A pinch of powdered ginger
Preparation
To make the carrot cream, start by preparing a sauté. Roughly chop the shallot and cook it over medium-low heat with butter and curry powder for about a minute. Peel the carrots, slice them into rounds, and add them to the sauté, letting them cook for 2–3 minutes. Deglaze with white wine and allow it to evaporate before adding the leek and celery, both cut in half. Cover everything with water and cook for about 30 minutes, or until the carrots are soft. Once cooked, add the coconut milk and blend the mixture until smooth. Adjust with salt and pepper to taste.
For the light coconut and lime foam, mix the coconut milk with powdered sugar (if using) and sucrose esters, then pour the mixture into a siphon. Charge the siphon with one gas cartridge, shake it well, and let it rest in the fridge for at least 30 minutes. When ready to serve, add freshly grated lime zest to the foam.
To prepare the carrot powder, take the peels from the carrots used for the cream and lightly season them with oil, salt, and ginger powder. Dry the seasoned peels in the oven at 80°C (175°F) for about 4 hours. Once completely dry, blend them into a fine powder.
For plating, pour the creamy carrot soup into a coffee cup or bowl, depending on your desired presentation. Top it with the light coconut and lime foam from the siphon and sprinkle a small amount of carrot powder over the surface for an aromatic finish.
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