See recipe for curry purple potato soup – 07/31/2023 – Recipes by Marcão

The pink fever from the movie “Barbie” sparked my interest in exploring foods with intense colors — in addition to the pink acarajé that generated controversy in Salvador.

The color has an undeniable visual appeal, and I decided to play with it. But I didn’t want to resort to dyes, even natural ones.

Many foods lend color — or stain, depending on how you look at it — to other foods. Saffron is golden yellow. Kale and spinach, deep green. The squid ink and its absolute black, which doesn’t seem to belong in the realm of edible things, but it does.

Dragon fruit, beetroot and blackberries range from hot pink to blood red. And there’s the purple potato.

I’ve always liked purple sweet potatoes more than the other varieties. It has a slightly smoky flavor, obviously earthy and not quite as sweet as its name would suggest. A little bit of salt and we have almost neutral food.

Years ago, I did an interesting experiment: I extracted the juice from raw purple sweet potatoes and let it ferment, like the tucupi from the Amazon. I got an acidic, dark and delicious broth. Total success.

But don’t worry, there’s no fucking crazy in the recipe here. It’s a simple soup. A purple soup.

A very conventional recipe, despite the alien color. Just beat the potatoes with broth and some spices.

I used chicken broth. Bought broth. Today there are two or three brands of broth made without industrial by-products or chemical additives.

It comes frozen or in tetrapak packaging, like milk. It tastes like homemade broth. You can – dare I say you should – make your own broth if you have the energy I didn’t. Avoid bouillon cube or powder.

And, of course, you can replace the chicken with vegetables or meat.

I baked the potato in the microwave, inside a bread bag. If you prefer, bake in the oven or cook in the broth itself, adding more water later.

As for the seasoning, I made an onion, garlic and celery stew. This is the base, which can be seasoned in many ways.

I used curry, to give the soup a vaguely oriental feel. Finished with cashew nuts and celery leaves. Feel free to change it however you like… you just won’t use regular potatoes, will you?

PURPLE POTATO SOUP WITH CURRY

Difficulty: easy

Performance: 4 servings

Ingredients

• 1 kg purple sweet potato
• 1 liter of chicken broth
• 1 tablespoon butter
• 1 chopped onion
• 2 minced garlic cloves
• 1 stalk of chopped celery
• 1 tablespoon of curry
• Salt and black pepper to taste
• Roasted cashew nuts and celery leaves for garnish

Way of doing

1. Place the potato in a brown paper bag and microwave on full power for 8 minutes (or until tender). Allow to cool, peel and break into smaller pieces.

2. Heat the butter and sauté the onion, garlic and celery. Add the broth and potato and boil for 10 minutes.

3. Beat the soup with a mixer or in a blender. Heat until you get a slightly thick cream (add water if needed).

4. Add the curry, salt and pepper. Serve with the garnishes.

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