Ingredients with Measurements:
- 1 can of Vitasoy Coconut Milk (400ml)
- 2 cups of vegetable broth
- 1 tablespoon of olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of curry powder
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 sweet potato, peeled and diced
- 1 red bell pepper, diced
- 1 can of chickpeas, drained and rinsed
- Salt and pepper to taste
- Fresh cilantro for garnish
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 chopped onion and minced garlic and sauté until the onion is translucent.
2. Add the curry powder, ground cumin, and ground coriander to the pot and stir to combine.
3. Add the diced sweet potato and red bell pepper to the pot and stir to coat the vegetables in the spices.
4. Pour in the vegetable broth and Vitasoy Coconut Milk and bring the soup to a boil.
5. Reduce the heat to low and let the soup simmer for 20-25 minutes, or until the sweet potato is tender.
6. Using a blender or immersion blender, puree the soup until it is smooth and creamy.
7. Add the drained and rinsed chickpeas to the soup and stir to combine.
8. Season the soup with salt and pepper to taste.
9. Serve the soup hot, garnished with fresh cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
5. Temperature:
Medium heat for sautéing, boiling, and simmering.
Serving size:
This recipe makes 4 servings.
Nutritional information:
Per serving:
- Calories: 267
- Fat: 12g
- Carbohydrates: 33g
- Protein: 8g
- Fiber: 8g
- Sugar: 9g
Substitutions for ingredients:
- You can use chicken or beef broth instead of vegetable broth.
- You can use any type of bell pepper or potato you prefer.
- You can use any type of beans you prefer instead of chickpeas.
Variations:
- You can add cooked chicken or shrimp to the soup for extra protein.
- You can add other vegetables such as carrots, zucchini, or spinach to the soup.
- You can use different spices such as turmeric, paprika, or garam masala for a different flavor.
Tips and tricks:
- Be sure to let the soup simmer long enough for the sweet potato to become tender.
- Use an immersion blender if you have one for easier blending.
- Taste the soup and adjust the seasoning as needed.
Storage instructions:
Store any 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 heated through.
Presentation ideas:
Serve the soup in bowls with a sprig of fresh cilantro on top.
Garnishes:
Fresh cilantro, sliced green onions, chopped peanuts, or a drizzle of coconut milk.
Pairings:
Serve the soup with crusty bread or naan bread for dipping.
Suggested side dishes:
A simple green salad or roasted vegetables would pair well with this soup.
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 store any leftover soup in the refrigerator and reheat it to an internal temperature of 165°F before consuming.
Food history:
Coconut curry soup is a popular dish in Southeast Asian cuisine, particularly in Thailand and India.
Flavor profiles:
This soup has a creamy and slightly sweet coconut flavor with a spicy kick from the curry powder and cumin.
Serving suggestions:
This soup makes a great lunch or dinner and can be served as a main course or as a side dish.
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