I make this soup every fall as soon as celeriac hits the farmer’s market! Celeriac which is sometimes called “celery root” is a root vegetable which is although a member of the celery family, it is NOT actually the root of the vegetable you buy called celery! It is a very bumpy bulb-type root and looks like a large ugly turnip. Celeriac has a distinctive taste (which I LOVE!) similar to but milder and sweeter than celery with a nutty twist. The texture is like potatoes which is what makes this soup very creamy without any added cream. I love the combination of creamy roasted celeriac with sweetness of the squash and all the warming spices. I’ve used many types of squash with this soup but my favourites are butternut and red kabocha (shown in the picture). I sometimes top the soup with a bit of coconut milk and/or chopped cilantro. My husband who loves spicy food always adds some hot sauce to his bowl of soup! Hope you enjoy this soup as much as we do!
1 Medium Celeriac (peeled and cut into chunks)
2 Medium Carrots (washed and chopped)
2 Stalks of Celery (washed and chopped)
1 Clove of Garlic
1 Tbsp. Virgin Coconut Oil
1/2 Tsp. Ground Cinnamon
1/2 Tsp. Ground Cumin
1/2 Tsp Herbamare Salt
Freshly Ground Pepper
About 1 Cup Boiling Water
3 Cups Homemade Chicken Broth (or good quality Vegetable Broth for Vegan option)
1 1/2 Cup Homemade Squash Puree
1 Small Piece of Fresh Ginger
1 Small Piece of Fresh Tumeric
1. Heat the oven to 375 degrees Fahrenheit. Add the chopped vegetables (celeriac, carrot, celery), garlic clove (unpeeled), ground cinnamon and cumin, salt and pepper, and coconut oil to a large baking dish and stir well to coat all the veggies with oil and spices. Add about a cup of boiling water to the baking dish and roast for about 45 mins (or more depending on how fine you chopped the vegetables) until the vegetables are soft.
2. Add the broth to a large pot. Squeeze the roasted garlic clove out of its skin and add to the pot with all the other roasted veggies. Finely grate the fresh turmeric and ginger into the pot and bring it to a gentle simmer. Cover and cook for about 20 minutes.
3. Blend everything with an immersion blender or in a regular blender (that’s what I do!) in batches until completely smooth. Taste the soup and add more salt and pepper if needed. I like the thickness of this soup with the mentioned amount of broth, but if you like your soup thinner you can add more broth (or some coconut milk) and stir well before serving. Serve hot and enjoy!
Serves 2-4 (depending on portion size!)