Portions: 4 servings Calories: 231kcal |
Arracacha is one of the least carby and most nutritious tubers; it shines in this cream of arracacha soup, a light yet creamy soup. If you can't find this root vegetable, celeriac will also work.
- This soup has the creaminess of arracacha, is light but filling, and has a very refreshing flavor thanks to the ginger and the natural taste of fresh thyme.
- You'll fall in love with this delicious vegan, gluten-free arracacha cream soup.
- Arracacha cream is easy and uncomplicated, perfect for beginners.
- It tastes better the next day, so you can reheat it the following day.
Arracacha Soup Recipe
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Utensils and tools
Ingredients
- 3 tablespoon olive oil
- ¼ cup ginger root, peeled and cubed
- 1 red onion, (large), cubed
- 2 garlic cloves, sliced
- 3 sprigs fresh thyme, or ½ teaspoon of dry leaves
- 1 carrot, (large), peeled and diced
- 2 pound arracacha, peeled and cubed
- 1½ quart vegetable broth, [1½ liters]
- 1½ teaspoon salt, (or more, to taste)
- ½ teaspoon freshly-cracked black pepper, (or more, to taste)
Preparation
1. Sauteing vegetables
Heat the oil in a large pot over low heat. Add the ginger and cook, stirring, for one minute. Add the onion, garlic, and thyme, and cook, stirring, until the onion is translucent.Add the carrot and taro, simmer for 5 minutes, stirring often to prevent burning or sticking to the bottom.
2. Boiling
- Add the vegetable broth and simmer until the vegetables are tender.Remove from heat and let cool to room temperature.
3. Blending
Remove the thyme sprigs and blend to desired smoothness (I prefer it not completely blended).
4. Reheating
- Pour into a pot and reheat, adding more water if you find it too thick.Season with salt and pepper to taste.
5. Serving
- Serve hot, see serving suggestions below the recipe.
Top tips
- Substitutions: While not related, for this soup, you can use celeriac if you can't find arracacha, and it will not have the same texture or flavor, but it's a nice soup too..
- Nutrition: Nutritional information was calculated using celeriac, as arracacha is not in the database used for this purpose.
Serving suggestions
As suggested in the pictures above, some rustic bread or baguette is my favorite side for this soup. You can try other types of bread if you like.
For more arracacha recipes, try this Dominican cepa de apio soup, this cepa de apio and yuca mash, and this celery root bake.
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If you ever come across arracacha, I suggest you buy it immediately.
I can honestly say that it is my favorite tuber: buttery and starchy, tastier than potatoes, and you can use it in the same way.
What's arracacha?
Arracacha root (Arracachia xanthorrhiza) is a nutritious starchy root from the Andes belonging to the Apiaceae family.
It has a taste and consistency similar to potatoes with parsley-like leaves and a faint celery flavor. It can be used in stews, salads, chips, mashes, etc.
Arracacha names
It's popular in Peru, Brazil, Colombia, Venezuela, Ecuador, Bolivia, Puerto Rico, and the Dominican Republic. It is known by different names, like apio criollo, zanahoria blanca, cepa de apio.
What is arracacha in English?
Arracacha - a quechua word - may be known in English as white carrot, but it's not a very common vegetable in English-speaking countries.
Nutrition
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.
Thanks for that recipe, I am Colombian and we eat arracacha.
La arracacha es peruana y la comemos tambien. Muy buena receta.
La hice hoy y me quedo muy rica. Hay cepa de apio en el supermercado siempre.
Much gratitude sent your way! 💕
I've been looking for a new vegetarian-root vegetable soup to start off my Thanksgiving dinner this year & thanks to you, I've found it! If you ask me, the huge turkey feast is a bit stodgy, and all that ginger is just the thing to perk things up! To boot,… Read more »
gorgeous photos!
I am like you - ginger is a staple in my fridge. You have an awesome blog! Love your photos.
Looks very comforting!
That soup looks so soothing and i love the addition of ginger in soup. Beautiful blog u have !
My best soup ever was one with celeriac and I can't wait to try it out with ginger, thanks for this recipe!
Here in Puerto Rico we don't use much ginger. Some people add it to Arroz con Dulce, others just can't stand the taste. I don't like ginger tea, but I'll take ginger in any other dish.