This dessert is actually cooked very simply. Base - carrot juice. I had 700 g carrots, all of which turned out 250ml of juice. If you have a suitable juicer - perfect! If not, use a fine grater and cheesecloth. Carrots wash, clean, grate and squeeze the juice through cheesecloth.

Then add soy milk and sugar to taste. The approximate amount of sugar depends on Your desire and the sweetness of carrots.

To the mixture of the juice with milk, add vanilla and cinnamon (optional and to taste, optional). Detachable 100ml of a mixture, heated, enter the agar agar, bring to a boil and cook until dissolved, then pour back to the main volume of the liquid and mix everything. Leave to cool. When the future soufflé starts to set, you need a good beat to foam, the volume will increase 3 times.

Then decompose the resulting mass forms, depending on how you'll serve dessert. Or ice cream dish, or shape, of which the souffle will then place on a plate.