Carantanta Soup is a traditional dish from the Colombian department of Cauca and other regions of southwestern Colombia. Carantanta is the crispy toasted layer that forms during the preparation of corn dough used for traditional foods such as arepas and tortillas.
Local families developed this comforting soup as a creative way to use this flavorful corn product. Combined with potatoes, herbs, and broth, it becomes a simple yet distinctive dish deeply connected to the region’s culinary heritage.
Ingredients
- 150 g carantanta, broken into pieces (4 cups)
- 250 g yellow Colombian potatoes, halved (2 cups)
- 200 g sabanera potatoes, peeled and diced (2 medium potatoes)
- 120 g chopped green onions (5 stalks)
- 10 g minced garlic (2 cloves)
- 15 g chopped fresh cilantro (¼ cup)
- 1.8 liters chicken or vegetable broth (7½ cups)
- 20 g butter (1½ tablespoons)
- 10 g salt (2 teaspoons)
- 2 g black pepper (⅓ teaspoon)
Preparation
- Prepare the aromatic base, melt the butter in a large pot and sauté half of the green onions with the garlic for about 3 minutes.
- Cook the potatoes, add the broth, salt, and pepper. Bring to a boil and add both types of potatoes. Cook for about 20 minutes until tender.
- Add the carantanta, stir in the broken carantanta pieces and cook for about 10 minutes so they absorb some broth while maintaining part of their texture.
- Add the remaining aromatics, incorporate the remaining green onions and cook for another 3 minutes.
- Finish the soup, stir in the cilantro and adjust seasoning if needed.
- Serve hot, making sure each bowl contains potatoes and softened carantanta.
Chef’s Tips
- Use freshly made, well-toasted carantanta for the best flavor.
- Avoid overcooking the carantanta so it retains some texture.
- Homemade broth creates a richer soup.
- Serve immediately to enjoy the traditional consistency.
Traditional Variations
- Some families add a poached egg before serving.
- Fresh farmer’s cheese is sometimes sprinkled on top.
- Shredded chicken may be added for a heartier version.
Traditional Serving Method
Serve hot with Cauca-style ají sauce, fresh avocado, or corn arepas. Traditional beverages include hot panela drink, Colombian coffee, and fresh fruit juices.
Recommended Side Dishes
- Cauca-style ají sauce
- Fresh avocado
- Corn arepas
- Hot panela drink
- Colombian coffee
Did You Know?
Carantanta is one of the most iconic foods of Cauca. What began as a byproduct of corn preparation eventually became a culinary specialty in its own right.
Today, it is enjoyed not only as a crispy snack but also as an ingredient in soups and traditional regional dishes.
Frequently Asked Questions
Carantanta is the crispy toasted layer formed during the cooking of corn dough, widely used in traditional Cauca cuisine.
It is commonly available in traditional markets and specialty stores that sell products from the Cauca region.
No. It is partially softened by the broth, creating a unique texture that is characteristic of the dish.
Yes, although chicken or vegetable broth provides a richer and more authentic flavor.
