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.

– 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)


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, stir often to prevent them from burning or sticking.


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


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


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


Serve hot with rustic bread.

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