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.

– 3 tablespoons olive oil – ½ cup ginger, fresh, peeled and sliced – 1 red onion, large, cubed – 2 garlic cloves, sliced – 3 sprigs of fresh thyme or ½ teaspoon of dry leaves – 1 carrot, large, peeled and diced – 2 pound arracacha or celeriac, [0.9 kilo], peeled and cubed – 1½ quart vegetable stock, [1½ liters] – 1½ teaspoons salt, (or more, to taste) – ½ teaspoon freshly-cracked black pepper (or more, to taste)


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 1:

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 2:

Remove the thyme sprigs and blend to desired smoothness.

Step 3:

Pour into a pot and reheat, adding more water if you find it too thick. Season with salt and pepper to taste.

Step 4:

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