Zanzibari-style Potato Soup

Ingredients

In this Zanzibari adaptation, the traditional Romanian Ciorbă de cartofi is transformed into a creamy and aromatic soup by incorporating key ingredients from Zanzibari cuisine. The addition of coconut milk lends a rich and tropical flavor, while the use of spices like turmeric, cumin, and cardamom adds an exotic twist. The soup is also given a subtle heat with the inclusion of chili, and the fresh lime juice adds a tangy brightness that complements the other flavors. We alse have the original recipe for Ciorbă de cartofi, so you can check it out.

• 500g (1.1 lb) potatoes, peeled and diced 500g (1.1 lb) potatoes, peeled and diced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1/2 teaspoon chili flakes 1/2 teaspoon chili flakes
• Juice of 1 lime Juice of 1 lime
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 19g
• Carbohydrates (total, sugars): 29g, 3g
• Protein: 4g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until they turn translucent.
2. 2.
   Add the diced potatoes to the pot and stir well to coat them with the onion and garlic mixture.
3. 3.
   Pour in the coconut milk and add the ground turmeric, cumin, cardamom, and chili flakes. Stir to combine all the ingredients.
4. 4.
   Bring the soup to a boil, then reduce the heat to low and let it simmer for about 20 minutes, or until the potatoes are tender.
5. 5.
   Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
6. 6.
   Stir in the lime juice and season with salt and pepper to taste.
7. 7.
   Serve the Zanzibari-style Potato Soup hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Turmeric — Be cautious when handling turmeric as it can stain surfaces and clothing easily. Use gloves or wash your hands immediately after handling.

Tips & Tricks

• For a spicier kick, add more chili flakes or fresh chili according to your preference.
• Adjust the consistency of the soup by adding more coconut milk or vegetable broth if desired.
• Serve the soup with a side of fragrant rice to make it a complete meal.
• Garnish with a squeeze of fresh lime juice and a sprinkle of chili flakes for an extra burst of flavor.
• Experiment with different herbs and spices such as lemongrass or ginger to add your own twist to the recipe.

Serving advice

Serve the Zanzibari-style Potato Soup hot in individual bowls. Garnish each bowl with a generous amount of fresh cilantro for a pop of color and freshness. Accompany the soup with warm crusty bread or a side of fragrant rice to complete the meal.

Presentation advice

Present the Zanzibari-style Potato Soup in a vibrant bowl that complements the colors of the soup. Drizzle a swirl of coconut milk on top and sprinkle some chili flakes for an attractive presentation. Serve with a sprig of fresh cilantro on the side for an added touch of elegance.