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Arracacha Creamy Soup

by Hadi Zahedi 19 Jun 2020

Total Preparation & Cooking Time: 5 Minutes

Servings: 4


  • 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


    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.
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