Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 4 cups chicken or vegetable broth
- 1 can (14 ounces) coconut milk
- 1/2 cup chopped fresh cilantro
- 1 lime, juiced
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté until softened, about 5 minutes.
2. Add cumin, coriander, turmeric, and cayenne pepper and cook for 1-2 minutes until fragrant.
3. Add chicken or vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes.
4. Add coconut milk and cilantro and simmer for another 5 minutes.
5. Remove from heat and let cool slightly. Using a blender or immersion blender, puree soup until smooth.
6. Return soup to pot and reheat over low heat. Add lime juice and salt and pepper to taste.
7. Serve hot with garnishes of your choice, such as chopped cilantro, lime wedges, or sliced avocado.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Simmer over medium-low heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 220
- Fat: 18g
- Carbohydrates: 11g
- Protein: 5g
- Fiber: 2g
Substitutions for ingredients:
- Can use vegetable broth instead of chicken broth for a vegetarian option
- Can use ground ginger instead of turmeric
Variations:
- Add cooked chicken or shrimp for a heartier soup
- Add diced potatoes or sweet potatoes for extra texture and flavor
- Use different herbs or spices, such as curry powder or paprika, for a different flavor profile
Tips and tricks:
- Be sure to let the soup cool slightly before blending to avoid burns from hot liquid.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve soup in individual bowls with garnishes on top for a colorful presentation.
Garnishes:
- Chopped cilantro
- Lime wedges
- Sliced avocado
- Toasted coconut flakes
Pairings:
- Serve with a side of crusty bread or crackers for dipping.
Suggested side dishes:
- Grilled or roasted vegetables
- Rice or quinoa
Troubleshooting advice:
- If the soup is too thick, add more broth or coconut milk to thin it out.
- If the soup is too thin, simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Be sure to cook soup to a safe temperature of 165°F to avoid foodborne illness.
Food history:
- Coconut milk is a common ingredient in Bolivian cuisine, which is influenced by indigenous, Spanish, and African cultures.
Flavor profiles:
- Creamy, coconutty, and slightly spicy with a fresh cilantro flavor.
Serving suggestions:
- Serve as a light lunch or dinner, or as a starter for a larger meal.
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Region: Bolivian