Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "501002bbbbf04ee8a1a20ef43013a2da",
    "updated": "2025-04-23T20:49:40.734Z",
    "title": "Coconut Carrot Ginger Soup",
    "subtitle": "Dairy-Free, Egg-Free, Gluten-Free, Vegan",
    "description": "This soup is a regular in my kitchen, with each batch having its own unique twist. The flavors can change depending on what I have on hand, but as long as carrots, an onion, and coconut milk are available, I know a delicious meal is in the making.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "olive oil",
          "onion, chopped",
          "piece fresh ginger, peeled and finely chopped",
          "carrots, cut into coins",
          "low-sodium vegetable broth",
          "can unsweetened coconut milk",
          "freshly squeezed orange juice",
          "scallions, white and light-green parts only, thinly sliced",
          " or dried red chiles, chopped",
          "fresh cilantro leaves, chopped",
          "sliced fresh red chiles, for garnish",
          "microgreens, for serving"
        ]
      }
    ],
    "instructions": [
      "Heat the olive oil in a large pot over medium-high heat until shimmering. Add the chopped onion and sauté for approximately 5 minutes, until softened and translucent.  Then, add the finely chopped ginger and sauté for another 30 seconds.",
      "Add the sliced carrots and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat as needed and simmer for about 30 minutes, or until the carrots are thoroughly tender.  Incorporate the coconut milk and orange juice.",
      "Carefully transfer the soup to a blender in batches and puree until smooth. Be cautious, as the hot soup may expand in the blender.",
      "Combine the pureed soup with the sliced scallions, chopped dried red chiles, and chopped cilantro. Serve hot, garnished with sliced fresh red chiles and microgreens."
    ],
    "notes_ingredients": "Feel free to experiment with the flavors.  If you don't have orange juice, substitute with a few tablespoons of fresh lemon or lime juice.  For a different flavor profile, try using soy sauce, a touch of peanut oil, and lime juice instead of orange and ginger.  Chopped chickpeas or fresh baby spinach, added just before serving, can enhance the texture. Keep track of your favorite flavor combinations to develop your own signature soup recipe.",
    "notes_instructions": "This soup makes excellent leftovers and freezes well. Consider doubling the recipe for future meals."
  }
]