Not sure about you, but there is just something comforting about homemade soup. Maybe it just reminds me of when I was a little girl. I wanted to try to make a carrot soup, so this fun little recipe came to me the other day and I hope that it comforts and warms you up as much as it did for me. One of the things that I used in this soup to thicken it up was Yuca (or Cassava). It’s like a potato like food, that can be found in your goya, produce or frozen sections of the supermarket. In Brazil we use it a lot in cooking and it’s what makes our famous farinha de mandioca, a crunchy meal. Anyway this little ingredient helped, but if you would like you can use a potato instead. Okay here is what you need.
7 Carrots, cut up
1 Medium Yuca (or potato), Cut up
1 Quart of Homemade Chicken Stock (or store-bought, if you want you can use vegetable Stock)
1 Medium Onion, Chopped
3 Garlic Cloves, Chopped
3 Pieces of Crystalized Ginger (I prefer this because it gave it more of a sweetness), chopped
2 Tablespoons of Extra Virgin Olive Oil
In a dutch oven or pot on medium heat, add olive oil and onions cook until onions are translucent. Then add carrots, ginger and yuca cook for about 5 minutes or so, after add garlic cook for another 1 minute. Add Stock and cover and simmer for about 30 minutes until carrots and yuca get soft.
After done cool off for a bit before blending. Blend soup in half and place in a large bowl. Before you blend everything take a piece of yuca and cut it into strips. Brown the strips in a little butter until crispy and use for garnish with some green little onions.