Creamy Celery Root Soup

Recipe from Julia Turshen for the Washington Post  

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

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.