Sunday, October 23, 2016

Celery Root and Carrot Soup

  • Source: Bon Appetit, November 2015
  • Ingredients
  • ½ large celery root (celeriac), peeled, chopped
  • ½ pound carrots, peeled, chopped
  • ¼ cup plain whole-milk yogurt
  • 2 tablespoons honey
  • 2 teaspoons ground coriander
  • 1 teaspoon finely grated peeled ginger
  • Kosher salt, freshly ground pepper
  • Celery leaves and chopped Granny Smith apple (for serving)


  • Place celery root and carrots in a large pot; add 6 cups water. Bring to a simmer over medium heat; cook until tender, 30–35 minutes. Let cool slightly. Purée in a blender with yogurt, honey, coriander, and ginger until smooth; season with salt and pepper.

  • Serve soup topped with celery leaves and apple.

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