Recently, I challenged myself into soup art making. I’m not sure if this even exist. But I’m exited with my new found hobby. I love to adventure in new techniques. Anything that is simple and doesn’t need me to spend too much on gadgets. I want to bring my food art into another level. I think it adds more colours and stories into my children’s meals.

This is not my first soup art creation. I’m too slow in blogging that I have to skip my earlier creations from my Instagram posts.

I found this yummylicious Ginger Carrot Soup recipe from Food Network few months ago and it has been a big hit at home.

Instead of using sour cream (as shown in the recipe) to make soup art in this Pucca & Garu kyaraben creation. I used yogurt instead. I find it a lot easier to handle.

Ginger Carrot Soup

(6-8 servings)

Ingredients
2 tablespoons sweet cream butter
2 onions, peeled and chopped
6 cups chicken broth
2 pounds carrots, peeled and sliced
2 tablespoons grated fresh ginger
1 cup whipping cream
Salt and white pepper
Sour cream
Parsley sprigs, for garnish

Directions
In a 6-quart pan, over medium high heat, add butter and onions and cook, stirring often, until onions are limp. Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are tender when pierced.

Remove from heat and transfer to a blender. Don’t fill the blender more than half way, do it in batches if you have to. Cover the blender and then hold a kitchen towel over the top of the blender*. Be careful when blending hot liquids as the mixture can spurt out of the blender. Pulse the blender to start it and then puree until smooth. Return to the pan and add cream, stir over high heat until hot. For a smoother flavor bring soup to a boil, add salt and pepper, to taste.

Ladle into bowls and garnish with dollop sour cream and parsley sprigs.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

(Recipe adapted from Food Network)

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Step-by-step

How to make Pucca

1. Fold nori into half.
2. Cut out strips for eyes.
3. For mouth, cut out a circle.
4. Fold nori into half. Cut out a semi circle.
5. Use the part being shown. Open up and it becomes a circle.
6. Cut the circle into half.
7. If you put the circle in the middle. It looks like a kissing mouth.
8. Transfer cut out nori with toothpick.
Tip: I used mayonnaise as glue. Dip toothpick with mayonnaise to transfer cut out nori.

How to make Garu

1. Use toothpick to draw on cheese slice.
2. Place cheese on nori.
3. Cut out the shape with scissor.
4. Transfer cut out nori with toothpick. Dip toothpick with small amount of mayonnaise. Easy to pick up and transfer the cut out nori.

You may view my latest creations from Instagram.