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 tablespoon 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 leave – 1 carrot (large), peeled and diced – 2 pound celeriac , peeled and cubed – 1½ quart vegetable stock – 1½ teaspoon salt (or more, to taste) – ½ teaspoon pepper (freshly-cracked, or ground), (or more, to taste)


Stir in carrot and celeriac, cook over low heat for 5 minutes, stir often to prevent them from burning or sticking to the bottom.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.

Step 1:

Remove from the heat and let it cool to room temperature.Add vegetable stock, cook over low heat until the vegetables are tender.

Step 2:

Remove the thyme sprigs and blend to desired smoothness (I prefer it not too "creamy").

Step 3:

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

Step 4:

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