Over moderate heat settings in a large pot; heat the olive oil & sauté garlic and onion until tender. Add in the artichoke hearts; sauté for couple of minutes.
Add in the vegetable stock, coconut cream, and arracacha; cover & cook for 12 to 15 minutes, until all is tender; preferably over low heat settings. Let cool down at room temperature.
Blend everything together in pot with a handheld immersion blender until smooth, adding a small amount of water as needed to get a smooth creamy consistency. Season with parsley, nutmeg, ground peppe,r & salt to taste.
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