Creamy Celery Root Soup

Recipe from Julia Turshen for the Washington Post  

ingredients

1 tablespoon extra virgin olive oil

1 medium yellow onion, diced (about 1 cup)

1 clove garlic, minced

kosher salt

1 lb. celery root, peeled and coarsely chopped

3 cups no salt vegetable stock or water

one can coconut milk (13.5 oz)

unsweetened, toasted coconut flakes, for garnish

instructions

Combine the oil and onion in a large pot over medium low heat. Cook gently until soft and translucent; do not let the onion brown. Add the garlic and season with salt. Stir in the celery root, the broth or water, the coconut milk and a teaspoon of salt. Increase the heat to medium high and bring to a boil, and then reduce the heat to medium low and cook for about 20 minutes, until the celery root is very soft. Puree in a blender or with an immersion stick. Taste and add more salt if needed. Top with coconut flakes, if using. 

meal or course
brunch, dinner, first course, lunch, side, soup, vegetable dish