Colombian Carantanta Soup

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 for arepas or empanadas.

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.

Colombian Carantanta Soup

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• Author: Recetas123
• Prep Time: 10 minutes
• Cook Time: 1 hour 40 minutes
• Total Time: 1 hour 50 minutes
• Yield: 6 to 8
• Category: Soup
• Cuisine: Colombian

Print Recipe

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Ingredients

• 10 cups basic broth
• 1 pound (500 g) potatoes (guata variety), peeled and quartered
• ½ pound (250 g) carantanta, broken into pieces
• 1 herb bundle (oregano and parsley, tied together)
• 4 cilantro cimarrón (culantro) leaves
• 2 tablespoons finely chopped fresh cilantro
• Salt and pepper to taste

For the basic broth

• 16 cups water
• 1½ pounds (750 g) porous bones, preferably hip bones
• 1 pound (500 g) beef, cut into pieces
• 4 green onion stalks (cebolla larga)
• 1 small bunch of thyme, oregano, and bay leaf
• Salt, pepper, and cumin to taste
• Optional: 2 pounds (1 kg) beef ribs, chopped, instead of the bones and the meat

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Preparation

1. Prepare the basic broth. Put the bones and the meat (or the ribs) in the cold water with the whole green onions, the bunch of herbs, the pepper, and the cumin, and boil for 1 hour over high heat. Add the salt at the end; the broth should be very rich. Let it cool, skim off the fat if you wish, and remove the onions. Use 10 cups for the soup and set the rest aside.
2. Cook the potatoes in the broth. Bring the broth to a boil with the herb bundle and the potatoes, and cook for 25 minutes, until the potatoes are tender.
3. Add the carantanta. Add the carantanta pieces and the cilantro cimarrón, and taste and adjust the salt and pepper.
4. Rest and serve. Remove from the heat and let it rest near the stove for 10 minutes. Serve sprinkled with the chopped cilantro.

Chef’s Tips

• Use freshly made, well-toasted carantanta for the best flavor.
• Add the carantanta at the end so it does not lose all of its texture.
• A homemade basic broth gives the soup more depth of flavor.
• Let the soup rest near the stove for 10 minutes before serving so the carantanta absorbs the broth.

Traditional Variations

• Carantanta is also eaten on its own, with stews or meats, or fried and served with hogao.
• Some versions make fried carantantas from masarepa and add them to a beef bone broth.

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.