OK, so the weather isn’t so much wintery, and there’s not much urge for a bowl of hot soup … yet. But come the weekend, this one will warm things up as the temperatures plummet.
This recipe creates a smokey, warm soup that combines smoked paprika, blue potatoes, and coconut milk for a velvety finish.
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Ingredients …
1 Tablespoon olive oil
3½ cups low sodium chicken broth
1 shallot, minced
2 teaspoons smoked paprika
1 bag of blue potatoes – chopped [ peeled if you prefer – but not necessary ]
½ teaspoon black pepper
1 teaspoon sea salt
1 teaspoon garlic powder
1 teaspoon turmeric
¼ teaspoon sweet basil
¼ cup coconut milk (canned)
Freshly grated deli Parmesan cheese
Additional sweet basil + smoked paprika for garnish
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Directions …
In a large pot over medium/high heat add olive oil, then shallots; sauté until shallots are fragrant – 3 to 4 minutes.
Stir in chopped blue potatoes, 3½ cups chicken broth, smoked paprika, pepper, salt, garlic powder and ¼ teaspoon sweet basil. Bring to a boil, then lower heat and simmer until potatoes are soft – about 15 minutes.
Using an immersion blender, puree until smooth. Add more broth if you like a thinner soup. Stir in coconut milk. Season additionally to taste.
Top with freshly grated parmesan cheese and a hint of smoke paprika + sweet basil. Enjoy!
For more potato recipes, go online to www.potatogoodness.com.
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