ARRACACHA, CARROT AND GINGER SOUP
- 15 min
- serving
Ingredients
Andorinha Extra Virgin Olive Oil
2 arracachas;
1 carrot;
1/2 onion, chopped;
2 glasses of water;
1 tablespoon of grated ginger
salt, spring onions, black pepper
METHOD
You don’t need to peel the carrot or the arracacha. Chop them up and put the carrot in a saucepan with about 2 glasses of water. After 10 minutes, add the arracacha.
Once they are cooked through and soft, turn off the heat and keep the cooking water.
In another pan, sauté the chopped onion with Andorinha Extra Virgin Olive Oil and add the cooked arracacha and carrot.
Add 1 cup of the cooking water and pour this mixture in a blender with the ginger. When it is smooth and creamy, pour it back in the pan on low heat until it is well heated. If necessary, allow more time to let the water evaporate.
Decorate with a leaf of parsley or mint and oregano.
