6 carrots, peeled and sliced thin on a bias
1 large sweet onion, sliced
4 garlic cloves, peeled and smashed
2½ tablespoons coriander seeds, toasted
1 teaspoon cumin seeds, toasted
1 large Russet potato, diced
2 to 3 tablespoons unsalted butter
½ cup tangerine juice
Juice of 3 carrots
1 cup jasmine rice, uncooked
nonstick cooking spray
canola oil for frying
1 cup coconut cream
3 tablespoons sour cream
Multi-colored heritage carrots, shaved
For the Carrot Soup:
In a pot over medium heat, sweat the onions, garlic, and carrots. Add the coriander, cumin, and potato. Cover with vegetable stock and simmer until potato is tender. Blend until smooth and mount with butter, then strain and add tangerine and carrot juices. Season with salt and pepper.
For the Curried Rice Puff:
Preheat the oven to 145°F. Wash rice well and cook in a rice cooker with water. Once rice is cooked, spray with non-stick cooking spray to separate grains and lay on a sheet pan with parchment. Dry in the oven for 4 to 6 hours or until fully dried. Heat a pot of oil until almost smoking and, in batches, fry rice, taking it out as soon as it puffs. Lay puffed rice on a sheet tray lined with paper towels. Season immediately with salt and curry powder.
For the Coconut Crème Fraîche:
Combine coconut cream with sour cream and let sit at room temperature for one day (or in refrigerator for one week). Once mixture has thickened, season with salt, pepper, and lime juice.
To Assemble and Serve:
In a bowl arrange a scoop of the Coconut Crème Fraîche, Curried Rice Puffs, tangerines, shaved carrots, and carrot fronds. Pour Carrot Soup overtop and serve.