Celery Root and Cocount Milk Soup

Like this one a lot!

Found the recipe on the nytimes.com here: http://dinersjournal.blogs.nytimes.com/2011/09/15/the-minimalist-creamy-curried-celery-root-soup/ .

Because I am don’t process dairy products to well I used coconut milk instead of the milk/cream. That worked out better than I had hoped. I swapped the butter out for olive oil.

The creaminess was there and the coconut worked well with the curry and cumin. There was a hint of Thai cuisine I thought. Liked that. It was fresh and simple and warming. Healthy comfort food. There is nothing bad in this soup. It is all healthy and delicious.

Will be making this again!

Creamy Curried Celery Root Soup

Yield 4 servings

Time 45 minutes

4 tablespoons (1/2 stick) butter/ or olive oil
1 small onion, chopped
1 tablespoon minced garlic
1 tablespoon curry powder
1 to 2 teaspoons ground cumin
Salt and black pepper
1 1/2 pounds celery root, peeled and cut into 1- to 2-inch chunks
6 cups chicken or vegetable stock or water
1/2 to 1 cup cream, half-and-half, or milk, or to taste / or coconut mil.
1/4 cup chopped fresh cilantro or parsley for garnish


1. Put the butter in a large, deep pot over medium-high heat. When it’s melted, add the onion and garlic and cook until they begin to soften, 3 to 5 minutes. Add the curry powder and cumin and a sprinkle of salt and pepper and cook, stirring, for 1 minute.
2. Add the celery root and stir just to coat it in the spices, then add the stock and bring the mixture to a boil. Lower the heat so that the stock bubbles gently and cook, stirring occasionally, until the celery root is fully tender, 15 to 20 minutes more.
3. Cool the mixture slightly, pour into a blender, and purée carefully, or use an immersion blender to purée the soup in the pan. Return the soup to the pan and stir in the cream; reheat if necessary. Taste and adjust the seasoning, and serve garnished with the herb.

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