Last weekend when I was at my local farmer's market, I found my favorite purple potatoes. Aren't purple potatoes just gorgeous? Not only are these potatoes beautiful in color, they are also loaded with antioxidants, including anthocyanin which is the same antioxidant that is found in purple produce. Purple potatoes can  also lower your blood pressure. I am a big proponent of incorporating different colors of fruits and vegetables into my daily diet because each color offers different vitamins and nutrients.

I wanted to make a recipe that was simple and that would let the purple potatoes be the star. I decided that soup would be a good vehicle for that. Only a few ingredients are required to make this Purple Potato Soup. Since purple potatoes are popular in South America, I wanted the soup to have a little Latin flair to it. A little jalapeño for some spice and cilantro for brightness. A squeeze of lime juice brings the soup together.

This Purple Potato Soup is on the lighter side and makes for a perfect lunch. I think this is a great transition food from Winter to Spring. The purple color doesn't stay as vibrant when the potatoes cook; but you are left with a pretty, springy lilac purple color that I just love!

If you come across purple potatoes at your local market, I highly recommend picking some up! If you make the recipe, be sure to tag me on Instagram @thymeandlove. I'd love see what you've been cooking up!

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Purple Potato Soup

Yield: 4-6 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Light and healthy Purple Potato Soup is perfect for lunch. Purple Potatoes are full of antioxidants and are a healthy addition to your diet. Gluten-free too!

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Ingredients

• 1 Tablespoon Refined Coconut Oil
• 1 Medium Leek, white and pale green parts only, cleaned and diced
• 1-2 Jalapeños, seeded and minced {add 2 for extra spicy soup}
• 3 Garlic Cloves, minced
• 2 Pounds Purple Potatoes, peeled and diced into pieces about ¾ inches
• 4 Cups Vegetable Broth or Water
• ½ teaspoon Sea Salt, or to taste
• ¼ Cup Cilanro, Chopped
• 1 Tablespoon Lime Juice

Instructions

1. In a large soup pot or dutch oven heat the coconut oil over medium heat. Once the oil is hot add the diced leek and jalapeños. Cook until the leek softens, about 7-8 minutes. Add garlic and cook for another minute.
2. Add the diced potatoes to the pot. Stir everything together and then pour in the vegetable broth or water. Bring to a boil and add the salt. Cook until the potatoes are tender, about 15-20 minutes. Once the potatoes are just tender, transfer half of the soup to a blender and carefully blend. Transfer back to the pot. Alternatively if you have an immersion blender, puree about half the soup directly in the pot.
3. Add the chopped cilantro and lime juice. Taste and add more salt if needed.
4. Serve!

Did you make this recipe?

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Xo Jeni