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Carrot Soup With Malanga

This savory soup uses cinnamon for extra flavor

Carrot Soup with Malanga - Recipe by Dennise Oller

This carrot soup needs about 20-25 minutes to cook. — Photo by Marisa Zanganeh

En Español | Yields 6-8 servings


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  • 2 pounds carrots, peeled and rinsed, cut into medium-size pieces
  • 1 leek, white part only, rinsed and sliced
  • 1 small malanga, peeled and cut into pieces
  • 2 teaspoons olive oil
  • 1 small scallion
  • 1½ teaspoons grated ginger
  • 1 thyme sprig
  • 1 cinnamon stick
  • 5¼ cups (42 ounces) hot vegetable broth
  • ½ cup (4 ounces) orange juice
  • 3 ounces Mexican cream


1.     In a hot pan, add oil, leek, scallions and ginger, and cook at low heat for 2-3 minutes. Add thyme, cinnamon, carrots and malanga. Mix and cook for 3-4 minutes.

2.     Add hot broth, mix and let it boil. Once it boils, skim the foam off the top. Lower the heat to medium-low, add the orange juice, salt and pepper to taste and cook for 20-25 minutes or until the carrots and malanga are tender. Remove the cinnamon stick and the thyme sprig.

3.     Remove from heat. Let the soup cool lightly before pouring into a blender. Mix well until mixture is evenly pureed.

4.     Place a colander over the pot and strain the soup into the pot by stirring with a wooden spoon. 

5.     Heat the soup, add the Mexican cream and mix well. Serve and enjoy!

You may also like: Chicken escabeche with jalapeños.

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