Ingredients with Measurements:
- 1 cup of bettarazuke (Japanese pickled daikon)
- 2 cups of chopped carrots
- 1 onion, chopped
- 2 cloves of garlic, minced
- 4 cups of vegetable broth
- 1 tablespoon of olive oil
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and minced garlic and sauté until the onion is translucent.
3. Add the chopped carrots and sauté for 5 minutes.
4. Add the bettarazuke and vegetable broth to the pot and bring to a boil.
5. Reduce the heat to low and let the soup simmer for 20 minutes or until the carrots are tender.
6. Remove the pot from the heat and let it cool for a few minutes.
7. Using a blender or immersion blender, puree the soup until it is smooth.
8. Return the soup to the pot and heat it over low heat until it is warmed through.
9. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Low heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 120
Fat: 3g
Carbohydrates: 22g
Protein: 3g
Fiber: 5g
Substitutions for ingredients:
- Instead of bettarazuke, you can use regular pickled daikon or pickled ginger.
- Instead of vegetable broth, you can use chicken broth or water.
Variations:
- Add a can of coconut milk for a creamier soup.
- Add a teaspoon of curry powder for a spicier soup.
- Add a tablespoon of miso paste for a savory umami flavor.
Tips and tricks:
- If you don't have a blender or immersion blender, you can use a potato masher to mash the soup until it is smooth.
- Taste the soup before adding salt and pepper, as the bettarazuke and broth may already be salty.
Storage instructions:
- Store the 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 it is warmed through.
Presentation ideas:
- Serve the soup in bowls with a dollop of sour cream or yogurt on top.
- Garnish with chopped scallions or cilantro.
Pairings:
- Serve with a side of crusty bread or crackers.
Suggested side dishes:
- Roasted vegetables
- Grilled chicken or tofu
- Quinoa salad
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce.
Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Store the soup in the refrigerator within 2 hours of cooking.
Food history:
- Bettarazuke is a traditional Japanese pickle made from daikon radish that is fermented with salt and rice bran.
Flavor profiles:
- The soup has a sweet and sour flavor from the bettarazuke and carrots, with a savory undertone from the onion and garlic.
Serving suggestions:
- Serve the soup as a starter for a Japanese-inspired meal.
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Region: Japanese