Ecuadorian Potato Soup

Ingredients

• 4 large potatoes, peeled and diced (900g) 4 large potatoes, peeled and diced (900g)
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon aji amarillo paste 1 teaspoon aji amarillo paste
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)
• Avocado slices (for serving) Avocado slices (for serving)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 2g, 0g
• Carbohydrates (total, sugars): 55g, 5g
• Protein: 5g
• Fiber: 7g
• Salt: 1g

Preparation

1. 1.
   In a large pot, heat some oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the diced potatoes, ground cumin, and aji amarillo paste to the pot. Stir well to coat the potatoes with the spices.
3. 3.
   Pour in the vegetable broth and bring to a boil. Reduce the heat to low and simmer until the potatoes are tender and easily mashed with a fork.
4. 4.
   Using a blender or immersion blender, blend the soup until smooth and creamy. If using a blender, blend in batches and be careful as the soup will be hot.
5. 5.
   Return the soup to the pot and season with salt and pepper to taste. Simmer for an additional 5 minutes to allow the flavors to meld together.
6. 6.
   Serve the Ecuadorian Potato Soup hot, garnished with chopped cilantro and accompanied by avocado slices.

Treat your ingredients with care...

• Potatoes — Make sure to dice the potatoes into small, uniform pieces to ensure even cooking.
• Aji amarillo paste — If you can't find aji amarillo paste, you can substitute it with a small amount of yellow chili powder or a mild chili paste.

Tips & Tricks

• For a heartier version, you can add some cooked and shredded chicken or beef to the soup.
• If you prefer a chunkier texture, you can mash some of the potatoes with a fork instead of blending the entire soup.
• Adjust the amount of aji amarillo paste according to your spice preference.

Serving advice

Serve the Ecuadorian Potato Soup hot as a comforting main dish. It pairs well with crusty bread or cornbread on the side.

Presentation advice

When serving the soup, garnish each bowl with a sprinkle of chopped cilantro and arrange avocado slices on the side for an appealing presentation.