Carrot & Cassava Soup

carrots are good for the eyes (according to my mother who knows everything)

carrots are good for the eyes (according to my mother who knows everything)

For those of you not familiar with cassava it’s a horrible, knobbly looking thing.

Even the girl at the check-out grimaced as she ran it through the till.

see? weird

see? weird

Happily cassava (or yucca as it’s also known) tastes a lot better than it looks. It has the consistency of potato but with a sweet, nutty flavour (almost like chestnuts).

I used it to thicken this delicious, warming, perfect-for-autumn* soup instead of white potato.

Yes, most food blogs are indulging in an orgy of pumpkin right about now but I’ve never been a pumpkin fan.

I’ll take root veggies over squash any day of the week.

*yes, I know it’s ‘fall’ to most of you, but where I grew up we call it autumn dammit!

Carrot & Cassava Soup (serves 3-4)

  • 8 large carrots, peeled and sliced
  • 4 cups chicken (or veg) broth
  • 1 tbsp cumin
  • 1 cassava, peeled and diced
  • 1 small white onion, finely chopped
  • 1 tbsp coconut oil
  • 2 cloves garlic, minced
  1. Melt the oil in a large saucepan. Add the garlic and onion and saute until the onion turns golden. Sprinkle in the cumin and stir.
  2. Add the carrot, cassava and broth. Bring to a boil, cover and reduce the heat to a simmer. Simmer for 40 minutes.
  3. Transfer to a food processor and blend until smooth.
  4. Return to the pot, season to taste and serve.

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5 thoughts on “Carrot & Cassava Soup

  1. Pingback: 15+ Paleo Yuca Recipes - Gutsy By Nature

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