Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Place a whisk inside of a medium bowl and refrigerate until making the whipped cream.
Step 2
Mince the
Garlic (2 cloves)
and place in a small bowl. Peel
Fresh Ginger (9 g)
with a spoon. Mince and add to the bowl. Cut the
Onion (1)
into a quarter inch dice. Set aside.
Step 3
Discard
Fresh Cilantro (9 g)
stems and reserve leaves for garnish.
Step 4
Heat
Olive Oil (15 mL)
in a large saucepan over medium heat. When it glistens, add garlic cloves and fresh ginger. Saute for two minutes.
Step 5
Add the small onion and continue cooking until soft and translucent. Stir occasionally as it cooks.
Step 6
Add the
Canned Crushed Tomatoes (795 g)
, one cup of water, the
Gochujang (30 g)
, and half of the
Granulated Sugar (10 g)
. Reduce to medium low heat and simmer for 20 minutes. Remove from heat and hold for plating.
Step 7
Dry toast the
Ground Cardamom (as needed)
,
Ground Coriander (as needed)
,
Ground Cumin (as needed)
, and
Ground Turmeric (as needed)
in a small saute pan over medium heat. Shake the pan occasionally until the spices become fragrant, about three minutes.
Step 8
Remove from heat, let cool, then add the
Ground White Pepper (as needed)
and combine thoroughly.
Step 9
Place half of
Whipping Cream (120 mL)
into the chilled bowl. Whisk rapidly until the cream reaches stiff peaks, about 11 minutes.
Step 10
Add the remaining
Granulated Sugar (10 g)
and the curry mixture. Whip to blend completely.
Step 11
Puree the soup in small batches. Pour into a medium bowl between batches. When all the soup is blended, add
Salt (6 g)
the remaining
Whipping Cream (120 mL)
and stir well.
Step 12
Ladle the soup evenly into two bowls. Place a dollop of the curried whipped cream in the center of the soup, and garnish with cilantro leaves.
