Ingredients with Measurements:
- 1 large courbaril fruit, peeled and diced
- 2 medium yams, peeled and diced
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Salt and pepper to taste
- Fresh 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 softened, about 5 minutes.
2. Add the courbaril and yams to the pot and stir to combine.
3. Pour in the vegetable broth and bring to a boil. Reduce heat to low and simmer for 20-25 minutes, or until the courbaril and yams are tender.
4. Remove the pot from heat and let cool for a few minutes.
5. Using a blender or immersion blender, puree the soup until smooth.
6. Return the soup to the pot and stir in the cumin, coriander, salt, and pepper.
7. Heat the soup over low heat until warmed through.
8. Serve hot, garnished with fresh cilantro.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Low heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 180
- Fat: 3g
- Carbohydrates: 36g
- Protein: 4g
- Fiber: 6g
Substitutions for ingredients:
- Courbaril can be substituted with butternut squash or pumpkin.
- Yams can be substituted with sweet potatoes.
- Vegetable broth can be substituted with chicken or beef broth.
Variations:
- Add a can of coconut milk for a creamier soup.
- Add a teaspoon of curry powder for a spicier soup.
- Top with croutons or chopped nuts for added texture.
Tips and tricks:
- Use a sharp knife to peel the courbaril and yams.
- To make the soup thicker, add more courbaril or yams.
- To make the soup thinner, add more vegetable broth.
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, stirring occasionally.
Presentation ideas:
- Serve the soup in individual bowls with a sprig of fresh cilantro on top.
Garnishes:
- Fresh cilantro, croutons, chopped nuts
Pairings:
- Serve with a crusty bread or a side salad.
Suggested side dishes:
- Mixed greens salad with a vinaigrette dressing
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water.
- If the soup is too thin, add more courbaril or yams.
Food safety advice:
- Make sure to wash the courbaril and yams thoroughly before peeling and dicing.
Food history:
- Courbaril is a fruit native to the Caribbean and South America. It is often used in soups and stews.
Flavor profiles:
- The soup has a sweet and savory flavor with hints of cumin and coriander.
Serving suggestions:
- Serve the soup as a starter for a dinner party or as a light lunch.
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