Purple Potato Soup
  • 2 lbs purple potatoes
  • 4 cups vegetable broth
  • 3 tbsp olive oil
  • 1 small yellow onion
  • 2 jalapeƱos
  • 3 gloves garlic
  • ½ tsp salt
  • 1 freshly squeezed lime juice
  1. Wash tators. Cut into small wedges. Place in roasting pan and toss with 2 tbsp olive oil and salt. Roast at 400 degrees for about 20 minutes until potatoes are soft.
  2. While potatoes are roasting, add 1 tbsp olive oil to soup pot, slice onions, garlic, and jalapeƱos and saute over medium heat in pot for 5 minutes or more.
  3. Add roasted potatoes and 4 cups vegetable broth to pot. Puree with stick blender. Add juice of one lime. Salt to taste.
Nutrition Facts are an estimate based on ⅙th of this recipe.
Recipe by forkbelly.com at http://forkbelly.com/purple-potato-soup/