Carrot & celery root soup

Ingredients

• 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

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Preparation

• 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.