Ingredients with Measurements:
- 2 cups Himalayan mayapple, peeled and chopped
- 1 cup carrots, peeled and chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup coconut milk
- 2 tablespoons olive oil
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat olive oil over medium heat. Add onions and garlic and sauté for 2-3 minutes until softened.
2. Add Himalayan mayapple and carrots to the pot and stir well.
3. Add vegetable broth, cumin, coriander, turmeric, ginger, salt, and black pepper to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes until the vegetables are tender.
4. Remove the pot from the heat and let it 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 coconut milk.
7. Heat the soup over low heat until warmed through.
8. Serve hot, garnished with fresh herbs or croutons.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Simmer over low heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 180
- Fat: 10g
- Carbohydrates: 20g
- Protein: 3g
- Fiber: 4g
Substitutions for ingredients:
- Himalayan mayapple can be substituted with regular apples or pears.
- Vegetable broth can be substituted with chicken or beef broth.
- Coconut milk can be substituted with heavy cream or almond milk.
Variations:
- Add a pinch of cayenne pepper for a spicy kick.
- Top with roasted pumpkin seeds or croutons for added texture.
- Add a dollop of Greek yogurt or sour cream for a creamy finish.
Tips and tricks:
- Be sure to peel the Himalayan mayapple before adding it to the soup.
- Use a blender or immersion blender to puree the soup for a smooth consistency.
- Adjust the seasoning to taste.
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 until warmed through.
Presentation ideas:
- Serve the soup in individual bowls with a drizzle of olive oil and a sprinkle of fresh herbs.
Garnishes:
- Fresh herbs, croutons, roasted pumpkin seeds, or a dollop of Greek yogurt.
Pairings:
- Serve with a side salad or a slice of crusty bread.
Suggested side dishes:
- Mixed greens salad with a vinaigrette dressing
- Garlic bread
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, simmer it over low heat until it thickens.
Food safety advice:
- Be sure to wash and peel all vegetables before using them in the soup.
- Store leftover soup in the refrigerator and consume within 3 days.
Food history:
- Himalayan mayapple is a fruit that grows in the Himalayan region of Asia. It is commonly used in traditional medicine to treat a variety of ailments.
Flavor profiles:
- The soup has a sweet and slightly tangy flavor from the Himalayan mayapple, with a hint of spice from the cumin and coriander.
Serving suggestions:
- Serve the soup as a starter or as a light meal.
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