For one of my grad school classes, we had to plan and execute the food service of an NYU event from start to finish. My group catered the holiday party for the nutrition department, and I’ve gotta say I’m pretty impressed with what we came up with. Among the spread were fig-tallegio grilled cheese, buckwheat flatbread with hummus and caramelized onion, cumin and chive deviled eggs, and NYU colored rainbow cookies. Possibly the most interesting item were these Carrot-Cardamom Soup Shooters, which were topped with a homemade aleppo pepper marshmallow, a few pumpkin seeds, and a cilantro leaf. Pretty fancy huh?
Although I like to try to keep the recipes on this site pretty simple, once in a while I like to share something a little more challenging and outside of the tush cook box. This soup is also completely vegan (although the marshmallow is not due to the egg whites) and although it tastes creamy, the creaminess comes from coconut milk rather than cream. I’m not sure I’d want to eat this as a whole bowl of this soup, but it was really interesting and tasty as a mini shooter. Plus, it’s one of few holiday appetizers that won’t leave you feeling totally stuffed!
Check out the spread at our event below. So tasty!
Serves eight (one cup each)
1 tsp. honey
1 can (480 ml) coconut milk
3½ c. hot water
Juice of ½ lemon
2 green cardamom pods
½ of a fist-size white onion, peeled and sliced
2 cloves garlic, sliced
1 thumb ginger, peeled and finely minced (using a microplane is best)
2 oz. unsalted butter (or olive oil)
1⅔ lb. carrots, peeled and sliced
Salt to taste
1 1/8 c. sugar
1½ tsp. Aleppo (Syrian dried chili flakes)
4 sheets of gelatin, soaked in cold water
Herb oil or pumpkin seed oil
Toasted pumpkin seeds