- Yield: 4 Servings
For the Soup
- 4 tablespoons (2 ounces) olive oil
- 2 pounds carrots, peeled and chopped
- 2 medium leeks, white and pale green portions, chopped
- 2 garlic cloves
- 2 ounces fresh ginger, peeled and chopped
- Pinch of dried hot red chile flakes
- 7 cups (1 ¾ quarts) Vegetable Stock
- 3 ounces plain full-fat Greek yogurt
- 2 tablespoons (1 ounce) mild-flavored honey, such as orange blossom
- 2 tablespoons (1 ounce) fresh lime juice
- 2 teaspoons grated lime zest
- Kosher salt and ground white pepper
For the Carrots
- 1 cup (8 ounces) water
- ½ cup (4 ounces) champagne vinegar
- ½ cup granulated sugar
- 1 shallot, julienned
- 2 dried bay leaves
- Small sprig of fresh thyme
- Small sprig of fresh tarragon
- 1 tablespoon black peppercorns
- 2 star anise
- ½ teaspoon kosher salt
- 4 ounces slim young carrots, scrubbed and sliced thinly with a mandoline
For the Marshmallow
- Vegetable oil spray
- 2 tablespoons plus 2 teaspoons unflavored powdered gelatin
- ¾ cup plus 2 tablespoons (7 ounces) water
- 1 cup (7 ounces) granulated sugar
- ⅔ cup (6½ ounces) light corn syrup
- 2 tablespoons (1 ounce) very strong mint tea (1 mint tea bag combined with ½ cup boiling water)
- 1 teaspoon grated lemon zest
- 1 teaspoon fresh lemon juice
How to Make It
To Prepare the Soup
- Warm the oil in a large saucepan over medium heat. Add the carrots and leeks, and sauté until the leeks begin to soften but not brown, about 5 minutes.
- Add the garlic, ginger, and red chile flakes, and sauté 30 seconds longer.
- Pour in the stock and bring the mixture to a boil. Reduce the heat to medium-low and simmer uncovered until the vegetables are very tender, about 20 minutes.
- Stir in the yogurt, honey, and lime juice, and cook for 5 minutes more.
- Transfer to a blender, in 2 batches, and puree. Pour into a large bowl, stir in the lime zest along with salt and pepper, and chill over an ice bath until cool. Refrigerate the soup until needed. To Prepare the Pickled Carrots
- Combine all ingredients except the carrots in a medium saucepan over medium heat and bring to a boil.
- Add the carrot slices and remove from the heat. Place a plate or other weight directly over the carrots, and let sit at room temperature. Once cool, refrigerate until needed. To Prepare the Marshmallow
- Line an 8-inch square pan with plastic wrap, smoothing out the wrinkles as best you can. Spray the plastic wrap with vegetable oil spray.
- Sprinkle the gelatin into a small bowl and pour 2 tablespoons of water over it to soften; let it stand several minutes.
- Bring the remaining ¾ cup water, sugar, and corn syrup to a boil in a small saucepan and continue boiling until a candy thermometer reaches 238°F to 240°F, the “soft ball” stage.
- Remove the mixture from heat and immediately stir in the gelatin, watching for steam and sputters.
- Transfer the syrupy liquid to the bowl of a stand mixer fitted with the whisk attachment. Add the tea, lemon zest, and lemon juice. Beat the mixture at medium-high speed until it is very white, shiny, and thickened but stiffly spoonable, like a soft-peaked meringue, 14–18 minutes. It will have expanded several times in volume.
- Scrape the sticky mixture into the prepared pan, smoothing its top. Bang the pan on the counter a time or two to eliminate air bubbles. Spray again with a light coat of oil, then cover the pan with plastic wrap. Set the marshmallow aside to cool and firm, which will take at least 1 hour. Putting it all together
- Arrange 4 soup plates or broad soup bowls on a work surface. Make a pretty pattern of garnishes in each bowl. Turn the marshmallow pan upside down and unmold the marshmallow. Cut it into 1-inch cubes. Arrange 2 to the sides in each bowl. Place a mound of carrots in the center of each bowl. Pour the chilled soup into a pitcher.
- Set a bowl in front of each diner. Pour equal portions of the soup into each bowl, pooling it around the garnishes until most are submerged. Eat right away.