Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 1 pound carrots, peeled and chopped
- 4 cups vegetable broth
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 can (14 ounces) coconut milk
- Salt and pepper, to taste
- Fresh cilantro, chopped, for garnish
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 cook until softened, about 5 minutes.
2. Add cumin, coriander, paprika, cinnamon, and cayenne pepper. Cook for 1-2 minutes, stirring constantly.
3. Add chopped carrots and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until carrots are tender.
4. Add chickpeas and coconut milk. Simmer for another 5 minutes.
5. Use a blender or immersion blender to puree the soup until smooth and creamy.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 30-35 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 300
Fat: 20g
Carbohydrates: 25g
Protein: 6g
Fiber: 7g
Sugar: 8g
Sodium: 800mg
Substitutions for ingredients:
- You can use chicken broth instead of vegetable broth.
- If you don't have chickpeas, you can use white beans or lentils.
- If you don't have coconut milk, you can use heavy cream or half-and-half.
Variations:
- Add some diced potatoes or sweet potatoes for extra texture.
- Use different spices, such as turmeric, ginger, or nutmeg.
- Add some chopped kale or spinach for extra nutrition.
Tips and tricks:
- If you want a thicker stew, use less vegetable broth.
- If you want a thinner stew, add more vegetable broth or water.
- You can make this stew ahead of time and reheat it when ready to serve.
- This stew freezes well, so you can make a big batch and store it in the freezer for later.
Storage instructions:
Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over medium heat until heated through.
Presentation ideas:
Serve the stew in bowls and garnish with fresh cilantro.
Garnishes:
Fresh cilantro, chopped
Pairings:
- Serve with crusty bread or naan.
- Pair with a green salad or roasted vegetables.
Suggested side dishes:
- Roasted sweet potatoes
- Quinoa salad
- Grilled chicken or fish
Troubleshooting advice:
- If the stew is too thick, add more vegetable broth or water.
- If the stew is too thin, let it simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to cook the carrots until they are tender to avoid any foodborne illnesses.
- Store leftover stew in the refrigerator within 2 hours of cooking.
Food history:
Carrots have been cultivated for thousands of years and were originally grown for medicinal purposes. They were first domesticated in Afghanistan and spread to Europe in the Middle Ages. Carrots are now one of the most popular vegetables in the world.
Flavor profiles:
This creamy carrot stew has a rich and spicy flavor, with hints of cumin, coriander, and cinnamon. The coconut milk adds a creamy and slightly sweet taste.
Serving suggestions:
Serve this creamy carrot stew as a main dish for lunch or dinner. It's also a great appetizer or side dish for a dinner party or holiday meal.
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