Ingredients with Measurements:
- 2 ripe plantains, peeled and sliced
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk
- Salt and black pepper to taste
- Fresh cilantro leaves 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, garlic, and red bell pepper. Cook for 5 minutes or until the vegetables are soft.
2. Add the plantains, cumin, coriander, smoked paprika, and cinnamon. Cook for 2 minutes or until the spices are fragrant.
3. Pour the vegetable broth and coconut milk into the pot. Bring to a boil, then reduce the heat and let it simmer for 20 minutes or until the plantains are tender.
4. Remove the pot from the heat and let it cool slightly. Use a blender or immersion blender to puree the soup until smooth.
5. Return the soup to the pot and reheat over low heat. Season with salt and black pepper to taste.
6. Ladle the soup into bowls and garnish with fresh cilantro leaves.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for cooking
- Low heat for simmering and reheating
Serving size:
- 4 servings
Nutritional information:
- Calories: 290
- Fat: 18g
- Carbohydrates: 30g
- Protein: 3g
- Fiber: 4g
- Sugar: 13g
- Sodium: 830mg
Substitutions for ingredients:
- You can use chicken broth instead of vegetable broth.
- You can use green plantains instead of ripe plantains for a less sweet flavor.
- You can use red or yellow onion instead of white onion.
- You can use ground ginger instead of ground cinnamon.
Variations:
- Add cooked shrimp or chicken to the soup for extra protein.
- Use different spices such as turmeric or curry powder for a different flavor profile.
- Add diced tomatoes or corn for extra texture.
Tips and tricks:
- Make sure to use ripe plantains for a sweeter flavor.
- If you don't have a blender or immersion blender, you can use a potato masher to mash the plantains and vegetables.
- Adjust the amount of spices and salt to your taste.
Storage instructions:
- Let the soup cool completely before storing it in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
- Serve the soup in colorful bowls to showcase the vibrant orange color of the soup.
- Garnish with a swirl of coconut milk or a sprinkle of smoked paprika.
Garnishes:
- Fresh cilantro leaves
- Coconut milk
- Smoked paprika
- Diced avocado
Pairings:
- Serve with a side of crusty bread or crackers.
Suggested side dishes:
- Caribbean-style rice and beans
- Grilled plantains
- Tropical fruit salad
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or coconut milk to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Plantains are a staple food in Caribbean cuisine and are often used in soups, stews, and side dishes.
Flavor profiles:
- Sweet, savory, and slightly spicy with hints of cinnamon and coconut.
Serving suggestions:
- Serve the soup as a starter or main dish for a Caribbean-themed dinner party.
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Region: Caribbean