-Combine coconut milk, water, honey, and lemon juice and set aside.
-Combine the onion, garlic, ginger, butter and cardamom in a pot and place on low heat.
- Sweat the mix over low heat until everything is soft and translucent.
- Add the grated carrots and turn heat to high.
- Cook for 2 to 3 minutes, stirring, and then add liquids.
- Bring to a boil, reduce the heat to a simmer, and cook until carrots are soft (about 30 minutes).
- Puree in a food processor or blender until smooth and add salt, to taste.
- Place a pot of water on high heat until it comes to a simmer.
- Place the egg whites, sugar, chili flakes and in the bowl of an electric mixer. Place this bowl over the simmering water, stirring to melt the sugar into the egg white.
- Separately, squeeze the excess water out of the gelatin sheets and place in a small mixing bowl. Place this bowl over the warm water until the gelatin melts (becomes liquid) and set aside.
- Place the bowl with the egg whites, sugar, and chili into the electric mixer fitted with the whisk attachment.
-Whisk the mixture until stiff peaks form.
- Slow the speed down to medium and pour in melted gelatin. Whisk until incorporated.
- Pour mixture onto a 1/2 sheet pan that has been lightly oiled and well dusted in cornstarch.
- Sift more cornstarch over the top.
- Refrigerate until firm.
-Cut the marshmallow into the desired size and shape.
-Heat the soup over medium heat and serve 150 to 175ml (5 to 6 ounce) portions in tea cups.
-Place a marshmallow in the center of the soup. Using a blowtorch (or the broil setting on your oven), toast the marshmallow.
-Drizzle the soup with pumpkin seed oil, sprinkle with toasted pumpkin seeds, and garnish with picked florets of cilantro.
Recipe courtesy of Brad Farmerie