– 1 tablespoon olive oil
– 2 cloves garlic, peeled and minced
– One small head celeriac, about 2 pounds, peeled, quartered and sliced
– 2 pounds sweet potatoes, peeled and sliced
– Salt, pepper
– Knob of ginger, about the size of my thumb (that’s 2 inches), peeled, and grated or thinly minced
– 1/3 cup milk
Heat the olive oil over medium heat in a large soup pot or cocotte. Add in the garlic and cook for 2 minutes, stirring regularly, until fragrant. Add in the vegetables, season with salt and a generous amout of pepper, and cook for ten minutes, until they start to get golden. Pour in hot water (or stock) to just cover the vegetables, add in the grated ginger, stir, and bring to a simmer. Lower the heat to medium-low, cover, and cook for 35 minutes or until the vegetables are cooked through and very soft, stirring from time to time to make sure the vegetables don’t stick to the bottom. Stir in the milk (and a bit more water if the mixture is too thick), puree the soup to the desired smoothness (I like it chunky), and serve immediately, optionally topped with a fresh grind of pepper.