This thick, filling soup has a delicate sweetness from the carrot, balanced by the celery and the celery root’s savoriness. The celery root gives it not only subtle flavor, but also creaminess without cream. Dill seed gives a wonderful aroma to the soup to finish it off. A filling soup that was just right for a mild winter day.
I was going to make a carrot soup the other night, but I sometimes find that carrot soup is overly sweet. I just couldn’t get excited about it. And while celery soup can be good, I realized I really love the combination of the two flavors, not too sweet nor too plain. And just look what a pretty color it makes too!
A rich homemade chicken stock will not only give this soup wonderful flavor, but also give many nourishing elements. (This soup is also GAPS friendly, by the way).
Feel free to play around with the aromatics and herbs in this soup (use what you have on hand!). I think that fresh or dried green herbs such as thyme would also go well.
Carrot and Celery Root Soup
How thick the soup ends up being depends on how large your celery root is. We used a very large one and we had a very thick soup. (You can always thin your soup down with water or broth, by the way). We love dill seed (don’t confuse it with dill weed!), but add as much as you desire. This soup is very simple, so make sure you use a rich broth to form the base of it for a flavorful soup. We liked this topped with a spoonful of homemade sauerkraut too.
2 tablespoons of olive oil
1 onion, peeled and chopped
5 garlic cloves, crushed and peeled, finely minced
4 carrots, washed and peeled, ends cut off, carrots cut in half lengthwise, and then sliced into 1/8 inch pieces
4 celery, washed and thinly sliced
1 large celery root
8 cups of chicken broth
1-2 teaspoons dill seed
sea salt and freshly ground pepper
1-Prep all of your vegetables except the celery root (it will turn brown once cut). Then in a large pot, heat your olive oil over med-high heat until hot, but not smoking. Add the carrots, celery and onions. Lightly salt (it will draw out the moisture). Saute for about 5 minutes, stirring, then add the garlic. Saute for about one more minute, then add the broth.
2-While the broth is heating up, peel and cube your celery root. Add it to the broth with the dill seed. Bring to a simmer and cook until all of the vegetables are very soft (about 20-30 minutes, depending on how small you cut your vegetables).
3-When finished cooking, use a hand blender to puree (or puree in small batches in a blender), and salt to taste. To serve, you can drizzle a a little bit of olive oil over each bowl. Enjoy!
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