Recipe for Chilled Carrot Curry Cappuccino

Peel and slice the onion. Peel the carrots and cut them into medium-sized rounds. Heat the oil in a large pot or a small Dutch oven and add the onion and carrots. Cook for 5 minutes over medium heat, stirring.

Add the curry, let cook for another 2 minutes while stirring before adding the water and the broth cube. Bring to a boil, cover, reduce the heat, and let simmer for 30 minutes.

Pour the carrots and onion into the blender bowl, add some broth and half of the coconut cream. Gradually pour in the remaining broth until you achieve a smooth texture. Check the seasoning and optionally add a little curry, but not too much.

Let cool and refrigerate for at least 3 hours. Also place the milk and coconut cream in the refrigerator (and even in the freezer for the last ten minutes).

Pour the soup into cups or glasses.

Froth the milk and the remaining coconut cream with a milk frother or a small whisk. Very fresh coconut milk froths well thanks to small tools that are easy to find, but an immersion blender or a shaker can also work in a pinch.

To finish, add a bit of mousse on each glass and sprinkle with a pinch of curry. You can do this one or two hours in advance because the mousse holds well.