Photo courtesy of Etch Restaurant

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6 servings

  • 2 large cantaloupes, peeled, seeded and sliced into 6 pieces
  • 6 tablespoons butter
  • 1-1 ½ cups heavy cream, room temperature
  • 1 (10 ounce) can ginger ale, room temperature
  • ¼ cup sugar, may substitute honey
  • 2 limes, juiced
  • 1 teaspoon Moroccan curry spice (ras el hanout, available at most international grocery stores)
  • ¼ teaspoon cayenne
  • 2 tablespoons ginger, chopped
  • Cilantro, for garnish
  • Ginger, for garnish
  • Pomegranate molasses to garnish (available at most international grocery stores)
  • Ginger Yogurt
  • 8 ounces plain yogurt
  • 4 ounces candied ginger
  • 1 cup water
  • ½ cup sugar
  1. Preheat oven to 400 degrees. Place cantaloupe on baking sheet and roast for 20-25 minutes until edges are browned.
  2. Place butter, cream, ginger ale, sugar, lime juice, Moroccan spice, salt and ginger into a blender. Puree until smooth and then strain. May need to be pureed in multiple batches. Chill. If you prefer a thinner soup, add more ginger ale.
  3. To make ginger paste, heat candied ginger in a small saucepan with 1 cup water and ½ cup sugar, bring to a simmer and then puree. Mix yogurt with 2 tablespoons of ginger paste. Chill.
  4. To serve, pour chilled soup into bowls and top with a dollop of ginger yogurt and a light drizzle of the pomegranate molasses. Garnish with a sprig of cilantro and ginger thinly sliced with a microplane.
  • from Chef Deb Paquette of Etch Restaurant, Nashville, Tennessee

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