Arracacha Soup Recipe
Serving: 4 servings
Equipment
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)
Instructions
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.
Cook's notes
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 calculated using celeriac, as arracacha is not in the database used for this purpose.
Nutrition
Serving: 2cups | Calories: 231kcal | Carbohydrates: 31g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 2531mg | Potassium: 808mg | Fiber: 5g | Sugar: 9g | Vitamin A: 3341IU | Vitamin C: 23mg | Calcium: 117mg | Iron: 2mg
