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. 

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