Ingredients:

• Artichoke hearts: 2 cups
• 1 onion, medium, peeled & chopped
• Coconut cream or full fat coconut milk: 1 can
• Vegetable stock, 4 cups
• 3 cloves garlic, peeled

• 3 tbsp. olive oil
• 3 tablespoons Arracacha powder
• Nutmeg or ground pepper & salt to taste
• Parsley, chopped: 3 tablespoons
• Water

Directions:

1. Over moderate heat settings in a large pot; heat the olive oil & sauté garlic and onion until tender. Add in the artichoke hearts; sauté for couple of minutes.
2. Add in the vegetable stock, coconut cream, and arracacha; cover & cook for 12 to 15 minutes, until all is tender; preferably over low heat settings. Let cool down at room temperature.
3. Blend everything together in pot with a handheld immersion blender until smooth, adding a small amount of water as needed to get a smooth creamy consistency. Season with parsley, nutmeg, ground peppe,r & salt to taste.
4. Serve hot.