Portions: 6 servings Calories: 156kcal |
Arracacha is one of the least carby and most nutritious tubers; it shines in this creamy arracacha soup with ginger, a light yet creamy soup. If you can't find this root vegetable, celeriac will also work.
Why I ā¤ļø it ā¢ Recipe ā¢ Ingredients ā¢ Preparation
Cream of arracacha soup.
Why I ā¤ļø it
If you can ever get hold of arracacha, I suggest you grab them immediately. I can sincerely say that they are my favorite root vegetable: with a buttery, sweet flesh, richer than potatoes, and can be used in the same way. And with this lovely vegan, gluten-free cream of arracacha soup you'll fall in love with it too.
To add a bit of my own culinary heritage I added thyme. The result of all this mixing? A creamy soup, light, but filling, and with a very refreshing taste provided by the ginger and the earthy tones of fresh thyme.
Arracacha soup recipe
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Ingredients
- 3 tablespoons olive oil
- Ā½ cup ginger, fresh, peeled and sliced
- 1 red onion, large, cubed
- 2 garlic cloves, sliced
- 3 sprigs of fresh thyme or Ā½ teaspoon of dry leaves
- 1 carrot, large, peeled and diced
- 2 pound arracacha or celeriac, [0.9 kilo], peeled and cubed
- 1Ā½ quart vegetable stock, [1Ā½ liters]
- 1Ā½ teaspoons salt, (or more, to taste)
- Ā½ teaspoon freshly-cracked black pepper (or more, to taste)
Preparation
Before you start, make sure you have all the ingredients and utensils ready.
Step 1: Sauteing vegetables
Heat the oil in a large pot over low heat. Add ginger and cook and stir for a minute. Add onion, garlic, and thyme and cook and stir until the onion becomes translucent.
Stir in carrot and celeriac, cook over low heat for 5 minutes, and stir often to prevent them from burning or sticking to the bottom.
Step 2: Boiling
Add vegetable stock, and cook over low heat until the vegetables are tender.
Remove from the heat and let it cool to room temperature.
Step 3: Blending
Remove the thyme sprigs and blend to desired smoothness.
Step 4: Reheating
Pour into a pot and reheat, adding more water if you find it too thick.
Season with salt and pepper to taste.
Top tips
- While not related, for this soup, you can use either arracacha, or celeriac if you can't find the former, and it will work equally brilliantly.
- 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.
Nutritional information
Serving: 1.5g | Calories: 156kcal | Carbohydrates: 21g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 1688mg | Potassium: 546mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2225IU | Vitamin C: 15.3mg | Calcium: 75mg | Iron: 1.3mg
FAQs
What's arracacha?
Arracacha root ā arracacia xanthorrhiza āis a nutritious Andean starchy root member of the Apiaceae family. 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. 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.
What is arracacha in English?
Arracacha ā a quechua word ā may be known in English as white carrot, but it's not a very common vegetable in English-speaking countries.
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Arracacha (or Celeriac) and Ginger Soup
Ingredients
- 3 tablespoon olive oil
- Ā½ cup ginger ,Ā fresh, peeled and sliced
- 1 red onion (large), cubed
- 2 garlic cloves sliced
- 3 sprigs of fresh thyme or Ā½ teaspoon of dry leaves
- 1 carrot (large), peeled and diced
- 2 pound celeriac , peeled and cubed
- 1Ā½ quart vegetable stock
- 1Ā½ teaspoon salt (or more, to taste)
- Ā½ teaspoon pepper (freshly-cracked, or ground), (or more, to taste)
Instructions
Sauteing vegetables
- Heat the oil in a large pot over low heat. Add ginger and cook and stir for a minute. Add onion, garlic, and thyme and cook and stir until onion becomes translucent.Stir in carrot and celeriac, cook over low heat for 5 minutes, stir often to prevent them from burning or sticking to the bottom.
Boiling
- Add vegetable stock, cook over low heat until the vegetables are tender.Remove from the heat and let it cool to room temperature.
Blending
- Remove the thyme sprigs and blend to desired smoothness (I prefer it not too "creamy").
Reheating
- Pour into a pot and reheat, adding more water if you find it too thick.Season with salt and pepper to taste.
Notes
Nutrition
By , published Oct 17, 2011 on Tia Clara
Ina Lipkowitz
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, there's no cream. Perfect. Thanks so much!
Vy
gorgeous photos!
Hyosun Ro
I am like you - ginger is a staple in my fridge. Just found you on foodgawker. You have an awesome blog! Love your photos.
Natalie
Looks very comforting!
Kankana
That soup looks so soothing and i love the addition of ginger in soup. Beautiful blog u have !
Denise @ TLT
My best soup ever was one with celeriac and I can't wait to try it out with ginger, thanks for this recipe!
Yadsia @ShopCookMake
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.