Ingredients with Measurements:
- 2 cups jícama, peeled and chopped
- 2 cups carrots, peeled and chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tbsp olive oil
- Salt and pepper to taste
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 translucent, about 5 minutes.
2. Add the jícama and carrots to the pot and stir to combine. Cook for 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat to low and simmer for 20 minutes, or 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 the coconut milk. Season with salt and pepper to taste.
7. Heat the soup over low heat until warmed through.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 180
Fat: 10g
Carbohydrates: 21g
Protein: 3g
Sodium: 700mg
Fiber: 6g
Sugar: 8g
Substitutions for ingredients:
- Vegetable broth can be substituted with chicken broth or water.
- Coconut milk can be substituted with heavy cream or almond milk.
Variations:
- Add a pinch of cumin or curry powder for a different flavor.
- Top with croutons or chopped cilantro for added texture and flavor.
Tips and tricks:
- Use a sharp knife to peel the jícama, as the skin can be tough.
- For a smoother soup, strain it through a fine-mesh sieve after blending.
- Adjust the consistency of the soup by adding more or less 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, until warmed through.
Presentation ideas:
- Serve the soup in individual bowls with a drizzle of olive oil and a sprinkle of black pepper.
Garnishes:
- Croutons
- Chopped cilantro
- Sliced avocado
Pairings:
- Grilled cheese sandwich
- Roasted chicken
- Caesar salad
Suggested side dishes:
- Garlic bread
- Roasted vegetables
- Quinoa salad
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Make sure to cook the vegetables until tender to avoid any foodborne illness.
Food history:
- Jícama is a root vegetable native to Mexico and Central America.
Flavor profiles:
- The soup has a creamy and slightly sweet flavor from the jícama and coconut milk.
Serving suggestions:
- Serve the soup as a starter or main dish.
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Region: Mexican