Mold Detox Friendly Coconut Cream Celery Root Soup

Total time1 hr 5 min

Prep time20 min

Cook time45 min

Mold Detox Friendly Coconut Cream Celery Root Soup

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Ingredients

4 servings

2 lb celery root (celeriac), peeled and cut into 1-inch cubes
2 tbsp coconut oil, divided
Spectrum Culinary Organic Refined Coconut Oil 14 Fl. Oz.Spectrum Culinary Organic Unrefined Virgin Coconut Oil Carrington Farms Cooking Oil Organic Coconut Oil Unflavored - 16 Fl. Oz.Nutiva Nurture Vitality Coconut Oil Virgin - 23 Fl. Oz.Nutiva Organic Virgin Coconut Oil, 14 fl oz
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1 medium yellow onion, roughly chopped
3 cloves garlic, smashed
1 tbsp fresh ginger, peeled and grated
1 tsp ground turmeric
4 sprigs fresh thyme
3 cups bone broth
1 can (13.5 oz) full-fat coconut milk
1 tsp salt, plus more to taste
1 tbsp apple cider vinegar
Chef's tip
Use the same amount of lemon juice - it's a touch brighter and fruitier than vinegar.

For serving

2 tbsp fresh parsley, roughly chopped (optional)
1–2 tsp coconut oil, for drizzling (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Spread the celery root cubes on a rimmed baking sheet, toss with 1 tbsp of the coconut oil and 1/2 tsp of the salt, and roast for 25–30 minutes, turning once halfway through, until the edges are golden and the cubes are tender when pierced with a fork.
2
While the celery root roasts, heat the remaining 1 tbsp coconut oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.

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