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Appetite for Reduction
by Isa Chandra Moskowitz

Why is this soup Peruvian? Maybe because purple potatoes are native to Peru, or maybe because I love alliteration. When I spot purple potatoes at the farmers' market, I can't stop myself from lugging home a ton of them. Slice them open and they're such a gorgeous hue, the kind of purple you want to paint your room on a Saturday evening when you're fifteen and have no Cure concert to go to. But these days you don't have to go to the farmers' market to procure some of these beauties; many well-stocked supermarkets sell purple potatoes, or at least blue potatoes, which would be great in this soup, too. After boiling the potatoes the color does fade just a tad, so I cheat and grate in some beet at the end. Unless you're a food photographer or entering the soup into a purple food competition, that probably isn't exactly necessary.
Active Time: 15 Minutes
Total Time: 45 Minutes
Serves 6


• 1 teaspoon olive oil
• 1 small yellow onion, chopped finely
• 2 jalapenos, seeded and sliced
• 2 bay leaves
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 2 pounds purple potatoes, peeled and cut into 3/4-inch chunks
• 1/2 teaspoon salt, plus more to taste
• 1/4 cup lightly packed fresh cilantro, chopped
• 1 tablespoon freshly squeezed lime juice, or to taste
• A little grated beet, for color (optional)


Preheat a 4-quart pot over medium heat. Saute the onions, jalapenos, and bay leaves for about 7 minutes, until translucent. Add the garlic and saute for 3 minutes more.

Add the potatoes, water, and salt. Cover and bring to a boil. Once boiling, lower the heat a bit to a slow simmer and cook until the potatoes are tender, 15 to 18 minutes.

Use an immersion blender to puree half the soup, or transfer half of the soup to a blender or food processor and puree. Be sure to let the steam escape between pulses so that it doesn't build up and explode all over you. If using a blender, return the pureed soup to the pot and mix.

Add the cilantro and lime, and taste for salt. Grate in a little bit of beet, using a Microplane grater if you've got one. Use about a tablespoon. Let the soup sit for at least 5 minutes for the flavors to blend. Serve!

TIP: Peel the potatoes while the onions are sauteeing, or if you don't care about a little potato skin in your soup, live on the edge and forgo the peeling altogether.

Per Serving (1/6 recipe):
Calories: 150; Calories from fat: 10; Total fat: 1 g; Saturated fat: 0 g; Trans fat: 0 g; Totalcarb:30 g; Fiber: 4 g; Sugars: 4 g; Protein: 5 g; Cholesterol: 0 mg; Sodium: 570 mg; Vitamin A: 0%; Vitamin C: 60%; Calcium: 4%; Iron: 8%



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