Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cayenne pepper
- 4 cups vegetable broth
- 2 cups mixed berries (strawberries, blueberries, raspberries)
- 1 can (14 oz) 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 chopped onion and minced garlic and cook until softened, about 5 minutes.
2. Add curry powder, cumin, coriander, ginger, and cayenne pepper to the pot and stir to combine. Cook for 1-2 minutes until fragrant.
3. Add vegetable broth and mixed berries to the pot and bring to a boil. Reduce heat and simmer for 10-15 minutes until the berries are soft.
4. Remove the pot from heat and let it cool for a few minutes. Use a blender or immersion blender to puree the soup until smooth.
5. Return the soup to the pot and stir in coconut milk. Season with salt and pepper to taste.
6. Reheat the soup over medium heat until hot. Serve in bowls and garnish with fresh cilantro.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat for cooking, and reheat over medium heat until hot.
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 18g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
Substitutions for ingredients:
- You can use chicken or beef broth instead of vegetable broth.
- You can use any type of berries you like, fresh or frozen.
Variations:
- Add cooked chicken or shrimp to the soup for extra protein.
- Use different spices or spice blends to change the flavor of the soup.
- Add a dollop of plain yogurt or sour cream on top of the soup for extra creaminess.
Tips and Tricks:
- Be careful when blending hot soup, as it can splash and burn you. Let the soup cool for a few minutes before blending, and blend in batches if necessary.
- Taste the soup before adding salt and pepper, as the broth and curry powder can be salty already.
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 medium heat until hot.
Presentation Ideas:
- Serve the soup in colorful bowls or mugs.
- Garnish with fresh cilantro or other herbs.
Garnishes:
- Fresh cilantro, chopped
- Plain yogurt or sour cream
- Croutons
- Sliced avocado
Pairings:
- Serve with crusty bread or naan for dipping.
- Pair with a side salad or roasted vegetables.
Suggested Side Dishes:
- Mixed greens salad with vinaigrette dressing
- Roasted sweet potatoes
- Grilled asparagus
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 it for a few more minutes to reduce and thicken it.
Food Safety Advice:
- Make sure to cook the soup to a safe temperature of at least 165°F to kill any harmful bacteria.
Food History:
- Curry is a popular spice blend used in Indian and Southeast Asian cuisine. It typically includes spices like turmeric, cumin, coriander, and ginger.
Flavor Profiles:
- This soup has a spicy, sweet, and savory flavor profile, with a creamy coconut milk base and a hint of curry spice.
Serving Suggestions:
- Serve the soup as a starter or main course for lunch or dinner.
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