Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 4 cups vegetable broth
- 2 cups frozen peas
- 1 can (14 ounces) coconut milk
- Salt and pepper to taste
- Fresh cilantro 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 curry powder, cumin, coriander, and cayenne pepper and cook for another minute, stirring constantly.
3. Pour in vegetable broth and bring to a boil.
4. Add frozen peas and cook for 5 minutes.
5. Remove from heat and let cool slightly.
6. Using a blender or immersion blender, puree the soup until smooth.
7. Return the soup to the pot and stir in coconut milk.
8. Season with salt and pepper to taste.
9. Reheat the soup over low heat until heated through.
10. Serve hot, garnished with fresh cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 19g
Carbohydrates: 16g
Protein: 4g
Sodium: 800mg
Fiber: 4g
Sugar: 5g
Substitutions for ingredients:
- You can use chicken broth instead of vegetable broth.
- Fresh peas can be used instead of frozen peas.
- If you don't have coconut milk, you can substitute heavy cream or half-and-half.
Variations:
- Add cooked chicken or shrimp for a heartier soup.
- Use different spices to change the flavor, such as turmeric or garam masala.
- Add diced potatoes or carrots for more texture.
Tips and tricks:
- Be sure to let the soup cool slightly before blending to avoid splatters.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
- If the soup is too thick, you can add more broth or coconut milk to thin it out.
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, until heated through.
Presentation ideas:
Serve the soup in bowls with a sprig of fresh cilantro on top.
Garnishes:
Fresh cilantro, chopped scallions, or a dollop of plain yogurt.
Pairings:
- Serve with crusty bread or naan for dipping.
- Pair with a light salad for a complete meal.
Suggested side dishes:
- Roasted vegetables, such as cauliflower or sweet potatoes.
- Grilled chicken or fish.
Troubleshooting advice:
- If the soup is too thin, you can simmer it for a few more minutes to reduce the liquid.
- If the soup is too thick, you can add more broth or coconut milk to thin it out.
Food safety advice:
- Be sure to cook the soup to a safe temperature of 165°F.
- Store leftovers in the refrigerator promptly.
Food history:
Curried pea soup is a popular dish in Indian cuisine, where it is known as matar ka shorba.
Flavor profiles:
This soup is spicy, creamy, and slightly sweet from the coconut milk.
Serving suggestions:
Serve hot as a main dish or appetizer.
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Taste: Spicy, Savory, Creamy, Coconutty, Curry, Curry-Flavored