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½ large celery root (celeriac), peeled, chopped
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½ pound carrots, peeled, chopped
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¼ cup plain whole-milk yogurt
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2 tablespoons honey
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2 teaspoons ground coriander
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1 teaspoon finely grated peeled ginger
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Kosher salt, freshly ground pepper
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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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