Ingredients
1 lb. of purple potatoes, diced
2 shallots, chopped
2 cups of light coconut milk
2 cups of water
¼ cup of fresh Thyme leaves
Juice of one lemon
1 ½ tablespoon of real maple syrup
1 teaspoon ground cumin
½ teaspoon ground cinnamon
¼ teaspoon chili powder
Salt and pepper to taste
Olive Oil
Directions
Preheat oven t0 400 degrees
Line baking sheet with parchment paper
Place potatoes in a bowl, drizzle with olive oil and season, toss to coat. Transfer to a baking sheet and roast for about 35 to 45 minutes or once they are soft. Remove and set aside.
In a skillet drizzled with olive oil and placed over medium heat, add shallots and dried spices and sauté until soft and fragrant, remove from heat.
In a bowl whisk together the coconut milk, water, lemon juice, and thyme.
Working in batches, puree shallots, and potatoes, add the coconut milk mixture during the process to make the puree smooth. Transfer to a large stockpot. Return to low heat, to warm through.
You can garnish with olive oil, or microgreens and pomegranate seeds, or even roasted mushrooms – Enjoy