I wanted to make some soup today and was wondering what I should do. I decided to use one of my favorite vegetables as the base; celery root (celeriac), and pair it with apple. But when making soup, I am a proponent of garnishing it with something to add some excitement such as fried pancetta or croutons and cheese, etc. Due to the diet restrictions I am currently following, none of those items were going to work for me. So I decided instead to garnish it with another soup! So today I am highlighting my Creamy Celery Root and Apple Soup garnished with Coconut Carrot Soup!
Clearly each of these soups can stand on their own and you can find other suitable garnishes for them. However, serving a large dollop of this carrot soup with the celery root soup really added a great dimension to the flavor and they were very well suited to each other. Instead of making a full recipe of the carrot soup, I cut it in half and both were very simple recipes. I was able to intermingle the steps so the whole process took just over an hour to complete.
If I were eating cheese and bread, I’d say this combo would go awesome with a nice gruyere grilled cheese with thinly sliced apples inside. It also goes really well with my Kale Salad that I recently posted and that one is on my diet, so I’ll go with that!
- 2 tablespoons olive oil
- 1 leek, cleaned and chopped
- Kosher salt
- 2 garlic cloves, peeled and thinly sliced
- 1 celery root (about 1 1/2-pounds), peeled and cubed
- 1 apple, peeled, cored and cubed
- 2 cups chicken stock
- 1 1/2 cups water
- 1/2 teaspoon white pepper
- dash teaspoon ancho chile powder
- In a medium pot, heat the olive oil to medium.
- Add the leeks and cook for about three minutes, stirring frequently trying not to brown them. Add the garlic cloves and season with salt, and continue to cook until the leeks and garlic are soft and translucent.
- 3. Add the celery root, apple and stock. Bring to a boil, then reduce to a simmer. Cook, with the lid on the pot slightly ajar, until the celery root and apple pieces are soft and easily pierced with a fork, about 30-40 minutes.
- Add white pepper and chile powder, then purée using a stick blender, or let the soup cool slightly and blend in a blender until smooth. Season to taste with additional salt and pepper. If the soup is too thick, it can be thinned with water or stock.
- To adjust seasoning depending on flavor of root, you can add a touch of sugar (stevia), apple cider vinegar and/or coconut milk to taste.
- 1/8 cup coconut oil
- 1/2 pound carrots, peeled, chopped
- 1/2 medium onion, chopped
- Kosher salt and freshly ground pepper
- 1 cup low-sodium chicken broth
- 1 13.5-ounce can coconut milk
- 1-2 teaspoons Sriracha, or to taste
- Fresh cilantro leaves, for garnish
- Heat coconut oil in a medium saucepan over medium-high heat. Add carrots and onion, season with salt and pepper, and cook, stirring often, until carrots are softened, 15–20 minutes. Stir in broth, coconut milk, and Sriracha. Bring to a boil, reduce heat, and simmer, stirring occasionally, until vegetables are very soft and liquid is slightly reduced, 30-40 minutes.
- Let soup cool slightly, then purée in a blender until smooth. Reheat in a clean saucepan, thinning with water to desired consistency; season with salt and pepper.
- When serving, garnish with cilantro.
(click here) for printable recipe