Ingredients with Measurements:
- 2 cups of ridged gourd, peeled and chopped
- 1 cup of coconut milk
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of ginger, grated
- 2 tablespoons of olive oil
- 4 cups of vegetable broth
- Salt and pepper to taste
- 1 tablespoon of lime juice
- 1 tablespoon of cilantro, chopped
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the onion, garlic, and ginger and sauté until the onion is translucent.
3. Add the ridged gourd and vegetable broth to the pot and bring to a boil.
4. Reduce the heat and let the soup simmer for 15-20 minutes or until the ridged gourd is tender.
5. Remove the pot from the heat and let it cool for a few minutes.
6. Using a blender or immersion blender, puree the soup until smooth.
7. Return the soup to the pot and stir in the coconut milk.
8. Heat the soup over medium heat until it is warmed through.
9. Season with salt and pepper to taste.
10. Stir in the lime juice and cilantro.
11. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 180
- Fat: 15g
- Carbohydrates: 10g
- Protein: 2g
- Fiber: 2g
Substitutions for ingredients:
- Butternut squash or pumpkin can be substituted for the ridged gourd.
- Chicken broth can be used instead of vegetable broth.
- Lemon juice can be used instead of lime juice.
- Parsley can be used instead of cilantro.
Variations:
- Add 1 teaspoon of curry powder for a spicier soup.
- Top with toasted coconut flakes for added texture.
- Add cooked shrimp or chicken for a heartier soup.
Tips and tricks:
- Be sure to peel the ridged gourd before chopping it.
- Use a blender or immersion blender to puree the soup for a smoother texture.
- Adjust the seasoning to your 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 medium heat until it is warmed through.
Presentation ideas:
- Serve the soup in a bowl with a drizzle of coconut milk and a sprinkle of cilantro on top.
Garnishes:
- Toasted coconut flakes
- Cilantro
- Lime wedges
Pairings:
- Serve with a side of crusty bread or crackers.
Suggested side dishes:
- Roasted vegetables
- Quinoa salad
- Grilled chicken
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or coconut milk to thin it out.
Food safety advice:
- Be sure to cook the ridged gourd until it is tender to avoid any potential foodborne illnesses.
Food history:
- Ridged gourd is a popular vegetable in Indian cuisine and is often used in curries and soups.
Flavor profiles:
- Creamy
- Coconutty
- Savory
- Tangy
Serving suggestions:
- Serve as a starter or main course.
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Region: Indian