Celery Root and Carrot Soup

Ingredients

Olive oil

2 tablespoons

Onion

1 large, diced

Garlic

3 cloves, minced

Celery root

1 medium, peeled and diced

Carrots

4 medium, peeled and diced

Thyme

1 teaspoon, dried or 1 tablespoon fresh

Cumin

1 teaspoon

Salt

1 teaspoon

Pepper

1/2 teaspoon

Vegetable broth

4 cups

Coconut milk

1 cup

Fresh parsley

1/4 cup, chopped (for garnish)

Instructions

1. In a large pot, heat the olive oil over medium heat until shimmering.
2. Add the diced onion and minced garlic, cooking until the onion becomes translucent, about 5 minutes. Stir occasionally to prevent browning.
3. Introduce the diced celery root and carrots to the pot, along with the thyme, cumin, salt, and pepper. Cook for an additional 5 minutes, stirring occasionally until the vegetables start to soften.
4. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low and simmer for 20 minutes, or until all vegetables are tender.
5. Using an immersion blender, puree the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth.
6. Return the pureed soup to the pot and stir in the coconut milk. Heat gently for another 2-3 minutes, ensuring the soup is warm but not boiling.
7. Ladle the soup into bowls and garnish each serving with chopped fresh parsley before serving.