Purple Sweet Potato and Parsley Root Soup
- 2 tbsp extra virgin olive oil, divided
- 3 large purple sweet potatoes, sliced in half
- 2 shallots, diced
- 2 garlic cloves, diced
- 1 knob ginger, pureed
- 2 parsley roots, thinly sliced
- 1/2 teaspoon cumin
- 1/8 teaspoon sea salt
- white pepper, sprinkle
- 4 cups, vegetable broth
- 1/4 cup of Anita’s coconut yogurt or coconut milk (cream)
- tablespoon, pomegranate seeds
- Roast Sweet Potatoes for 30 minutes at 350F. Line a baking tray with parchment paper. Rub 1 tbsp of olive oil over the sweet potatoes and place the potatoes cut side down on baking tray. Bake for 30 minutes at 350F or until soft.
- Sauté Shallots, Parsley Root, Herbs and Spices While potatoes are baking, place the remainder of the olive oil in a medium soup pot. Sauté the shallot for 2 minutes or until fragrant and translucent. Add the garlic, ginger, parsley root, cumin, salt, and pepper over medium heat for 3 more minutes. Add 2 cups of broth and stir over medium low heat to soften the parsley root, about 7 minutes.
- Skin and Puree the Sweet Potato Remove baked potatoes from over. Let cool so you can peel potato skins. Add baked sweet potato flesh to the soup pot. Puree until smooth with an immersion blender or food processor. Transfer the puree into the pot and add remaining broth. Simmer gently for another 5 minutes. Top with coconut yogurt (or cream), pomegranate and serve
- Russet, Fingerling, Red Bliss Potatoes
- Whole Cardamom
- Cayenne Pepper
- Salt & Pepper
- Sour Cream
- Parsley Shallots
- Olive Oil
- Apple Cider Vinegar
- Fresh Lemon Juice
- Cube potatoes (new, russet, fingerling) and soak in water for 24 hours. Then, roast at 375 degrees with olive oil, salt & pepper.
- Make spice blend: paprika, onion, garlic, whole cardamom, cumin, coriander, cayenne pepper, cinnamon, salt & pepper.
- Make chimichurri: mix together chopped broccolini, cilantro, parsley shallots, garlic, olive oil, apple cider vinegar, fresh lemon juice.
- Toss potatoes in spices while pan is still hot from the oven. Then place in cast iron dotted with sour cream and drizzled with the fresh chimichurri.
Credit: Chef Paddy Adolfi of The Hill Restaurant in Serenbe, GA
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