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    Home » Recipes » Soups & Stews

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    Arracacha (or Celeriac) and Ginger Soup

    Cream of arracacha and ginger soup recipe.

    En Español Recipe ↆ

    Arracacha, known in our country as cepa de apio, is one of the least carby and most nutritious tubers, it shines in this creamy Arracacha Soup with Ginger. If you can't find this root vegetable, celeriac will also work.

    Bowl of cream of arracacha and ginger soup (cepa de apio) served with bread.
    Arracacha.

    JUMP TO: show ↓
    1. Why we ❤️ it
    2. Arracacha
    3. About this recipe
    4. Recipe

    Why we ❤️ it

    Ginger is used in Dominican cooking in desserts and the ever-welcome ginger tea. It is not a traditional part of our savory cuisine. I've set out to change that, starting with this Cream of Arracacha and Ginger Soup.

    Arracacha

    Arracacha is known in the Dominican Republic as cepa de apio, and in parts of South America as apio criollo, and is a tuber that is now widely available at local supermarkets. Arracacha in English may be known as white carrot, but it's not a very common vegetable in English-speaking countries.

    The first celery root recipe that we published was found by Aunt Ilana in Constanza, in the high mountains and colder climate of the Central Mountain Range (Cordillera Central), where the temperature allows for this crop. Going to the other extreme, Aunt Ilana brought us the news that "green" ginger was grown in Samana.

    What a great way to combine the flavors of our cold(ish) mountains and our beautiful coast!

    Ingredients for cream of arracacha and ginger soup (cepa de apio).
    Bowl of cream of arracacha and ginger soup (cepa de apio) served with bread.

    Cream of arracacha and ginger soup and ingredients.

    About this recipe

    To add a bit of my own culinary heritage I added thyme, an obligatory ingredient in soups and stews in the northwest of the Dominican Republic, where I hail from.

    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.

    Buen provecho!

    Tia Clara

    Recipe

    This awesome free recipe contains Amazon affiliate links, we receive a small commission from any purchase you make at no extra cost to you. Thanks!

    Bowl of Cream of Arracacha and Ginger Soup (Cepa de Apio)
    Keep screen on while cooking

    Arracacha (or Celeriac) and Ginger Soup Recipe

    By: Clara Gonzalez
    Arracacha , known in our country as cepa de apio, is one of the least carby and most nutritious tubers, it shines in this Creamy Arracacha Soup with Ginger.
    5 from 1 vote
    Save for Later Send by Email Print Recipe
    Prep Time 15 mins
    Cook Time 20 mins
    Total Time 35 mins
    Course Dinner, Lunch
    Cuisine Fusion
    Servings 6 servings
    Calories 156 kcal

    Ingredients

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

    Instructions
     

    • Sauteing vegetables
      Sauteing vegetables: Heat the oil in a large pot over low heat. Add ginger and cook and stir for a minute. Add onion 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
      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 the soup
      Blending: Remove the thyme sprigs and blend to desired smoothness (I prefer it not too "creamy").
    • Reheating
      Reheating: Pour into a pot and reheat, adding more water if you find it too thick.
      Season with salt and pepper to taste.
    • Serving: Serve hot with rustic bread.

    Tips and 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: 1.5gCalories: 156kcalCarbohydrates: 21gProtein: 3gFat: 8gSaturated Fat: 1gSodium: 1688mgPotassium: 546mgFiber: 4gSugar: 6gVitamin A: 2225IUVitamin C: 15.3mgCalcium: 75mgIron: 1.3mg

    Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.

    READERS SEARCHED FOR como cocinar arracacha, receta de apio criollo, receta de arracacha, sopa de arracacha
    More recipes with: carrot, celery root, ginger

    Published Oct 17, 2011, revised Nov 29, 2022

    More Comforting Dominican Soups and Stews Recipes

    • Habichuelas Blancas Guisadas (Small White Beans Recipe)
    • Vegan Asopao (Rice and Vegetables Stew)
    • Asopao de Chuleta Ahumada (Rice Pork Chop Soup)
    • Consome de Pollo Recipe (How to Make Homemade Chicken Broth)
    Edited: Nov 29, 2022 | Publish: Oct 17, 2011

    ¡Hola! I am Tía Clara, your host. Thanks for visiting.
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