Ingredients for Soup:
1 Medium Onion (finely chopped)
1½ Lbs. Carrots (sliced 1/8" thick)
1 Cup Orange Juice
3 Tbsp. Unsalted Butter
4 Cups Water
1/8 Tsp. Salt
¼ Tsp. Black Pepper
Large Pinch of Ground Cloves

Ingredients for Ginger Foam Garnish:
1 Cup Milk
3 Sheets of Gelatin
1 Tsp. Ginger Juice
1 Tsp. Sugar

Method of Preparation for Garnish:
Soften gelatin sheets in cold water for about 2-3 minutes. Dissolve in one cup of warm water. Add sugar and ginger juice. Pour mixture into a whip cream canister charged with 2 CO2 cartridges. Shake whip cream canister well (upside down). Keep refrigerated until time to serve.
 

Method of Preparation for Soup:
In a 3-4 quart heavy saucepan, cook onion in butter over moderately high heat. Continue stirring for about 3 minutes (until golden). Add carrots, water, salt, pepper and cloves. Cover. Simmer until carrots are very tender (about 15 minutes). Puree soup in batches in a blender until very smooth (for about 1 minute). Transfer soup to a bowl. Stir in orange juice. Chill soup (covered) until cold for at least 2 hours.

Presentation:
Garnish soup with whipped ginger foam. Serve.

Serves: 4

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