Ingredients with Measurements:
- 2 cups peeled and diced arracacha
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1 can coconut milk
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Chopped cilantro for garnish
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until the onion is translucent.
2. Add the diced arracacha and stir to combine.
3. Pour in the vegetable broth and bring to a boil.
4. Reduce the heat to low and simmer until the arracacha is tender, about 20 minutes.
5. Remove from heat and let cool for a few minutes.
6. Using a blender or immersion blender, puree the soup until smooth.
7. Return the soup to the pot and add the coconut milk, cumin, salt, and pepper. Stir to combine.
8. Heat the soup over low heat until warmed through, about 5 minutes.
9. Ladle the soup into bowls and garnish with chopped cilantro.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Low heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 18g
- Carbohydrates: 20g
- Protein: 4g
Substitutions for ingredients:
- Arracacha can be substituted with potatoes or parsnips.
- Vegetable broth can be substituted with chicken broth or water.
- Cumin can be substituted with curry powder or turmeric.
Variations:
- Add diced carrots or celery for extra flavor and texture.
- Use chicken instead of vegetable broth for a non-vegetarian version.
- Add a squeeze of lime juice for a tangy twist.
Tips and tricks:
- Be sure to blend the soup until smooth for a creamy texture.
- Adjust the seasoning to taste.
- If the soup is too thick, add more vegetable broth or water to thin it out.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over low heat until warmed through, stirring occasionally.
Presentation ideas:
- Serve the soup in a bowl with a dollop of sour cream or yogurt on top.
- Garnish with a sprinkle of paprika or chili flakes for a pop of color.
Garnishes:
- Chopped cilantro
- Sour cream or yogurt
- Paprika or chili flakes
Pairings:
- Serve with a crusty bread or crackers for dipping.
Suggested side dishes:
- Grilled cheese sandwich
- Caesar salad
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Be sure to cook the arracacha until tender to ensure it is safe to eat.
- Store leftover soup in the refrigerator and consume within 3 days.
Food history:
- Arracacha is a root vegetable native to the Andes region of South America. It has been cultivated for thousands of years and is a staple food in many traditional dishes.
Flavor profiles:
- Creamy, nutty, and slightly sweet.
Serving suggestions:
- Serve as a starter or main course for a cozy dinner at home.
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Region: Peruvian