Carrot & celery root soup

Main Dish
1 servings
10 min
30 min
Very Easy


Number of serving: 1
1 tablespoon of olive oil

1/2 onion, peeled and chopped

2-3 garlic cloves, finely minced

2-3 carrots, diced

2 celery stalks, chopped

2 small celery roots

4 cups of vegetable broth

1 teaspoons dill seed (I used dill weed)

sea salt and freshly ground pepper


  • 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, 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.
  • 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).
  • 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.


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