Soups in Ecuador & Popular Soup Recipes

1.) Carrot Soup

English name: Ecuadorian Carrot Soup
Spanish name: sopa de zanahoria ecuatoriana
Preparation time: 1 hour to 1 hour 15 minutes.
Servings: 5 servings

Ingredients:

• Carrots -- 8
• White Onion -- 1
• Water -- 1 liter
• Cream -- 300ml
• Butter -- 5
• Salt -- to taste
• Pepper -- to taste

Preparation Method:

Cut the carrot in six parts and the onion in 4 pieces cook on the water for 30 minutes, blend and strain the preparation, then continue cooking this blended liquid with salt and pepper 15 minutes more finally add the cream and the butter, then cook 10 minutes more.

Don’t forget to move with a spoon several times. Serve immediately with optional onion bread on side.

2.) Asparagus Cream Soup

English name: Asparagus Cream Soup
Spanish name: Crema de espárragos
Preparation time: 1 hour 15 minutes to 1 hour 30 minutes.
Servings: 5 servings

Ingredients:

• Asparagus -- 500 g
• Cream -- 100 ml
• Milk -- 150 ml
• Water -- 1.5 liters
• Carrot -- 1
• Onion -- 1
• Celery -- 10 gr
• Salt -- to taste
• Pepper -- to taste

Preparation Method:

Prepare a vegetable stock with water, carrot, onion and celery chopped on big slices. Cook long enough to extract flavors but not so long that flavors are lost, best cooking time is 30 to 45 minutes at low temperature.

After you strain your chicken stock, prepare the asparagus cutting them into many pieces, put them into a Sauce pot with the chicken stock, milk, cream and a little bit of salt and pepper, cook the preparation until the asparagus are well cooked and blend the preparation, rectify flavors with salt and pepper and strain it to serve on the dish. Finish off with pieces of the asparagus over the top of the soup and serve immediately.

3.) Tomato Soup

English name: Ecuadorian Tomato Soup
Spanish name: Sopa de tomate
Preparation time: 1 hour 45 minutes to 2 hours.
Servings: 5 servings

Ingredients:

• Tomatoes -- 8
• White Onion -- 1
• Garlic Clove -- 3
• Rosemary -- 5 gr
• Chicken Bone -- 1 kg
• Onion -- 1
• Leek -- 1
• Water -- 2 liters
• Celery -- 10 gr
• Olive Oil
• Salt -- to taste
• Pepper -- to taste

Preparation Method:

First, cook a broth with the chicken bones, leek and celery; cook for one hour and reduce it to half of its total volume.

Next, cut the 8 tomatoes and white onion in slices, chop the garlic and rosemary & put everything on an oven tray and cook for 15 minutes at 200 Celsius, until it has a roasted appearance. This should and will boost the flavor later on.

Cook everything together in the reduced broth for 30 minutes, strain and serve. It can be served with croutons or crostini.

4.) Potato & Cheese Soup

English name: Andean Potato and Cheese Soup
Spanish name: Locro de Papa
Preparation time: 45 minutes to 1 hour.
Servings: 4 to 6.

Ingredients:

• Oil or butter -- 1/4 cup
• Onion, minced -- 1/2 cup
• Garlic, minced -- 3 to 4 cloves
• Optional: 2 aji amarillo (yellow chili peppers) to give soup more color and make it spicier
• Andean potatoes, peeled and diced -- 1 1/2 to 2 pounds
• Queso fresco or mozzarella cheese, shredded -- 1 cup
• 2 fresh avocados
• Toasted small korn kernels
• Salt -- to taste
• Pepper -- to taste

Preparation Method:


Heat the oil or butter over medium flame in a large pot. Add the onion, garlic and chopped chilis. Simmer until the onion is translucent. Stir in the potatoes, water or stock, milk, salt and pepper and bring to a boil. Reduce heat to low and simmer until potatoes are falling apart, 30-45 minutes.

Mash the potatoes up with the back of a spoon to thicken the soup, leaving it a little chunky. Stir.

Cook everything together in the reduced broth for 30 minutes, strain and serve. It can be served with croutons or crostini.

Remove the soup from heat and stir in the cheese.

Add the avocado slices to the soup.

Serve immediately with toasted kernels on the side.

We hope you enjoy one of our favorite soups in Ecuador dishes served on the famous Grace yacht and the Evolution yacht. Let us know what you think below in the comments... Enjoy!