Vegan Ginger-Turmeric Celery Root Soup
Total time1 hr 5 min
Prep time20 min
Cook time45 min
5.0(20)
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Learn more →Ingredients
4 servings
For the soup
- 2 tbsp olive oil
- 1 medium yellow onion, roughly chopped
- 4 cloves garlic, smashed
- 1 tbsp fresh ginger, peeled and finely grated
- 1 tsp ground turmeric
- 2 lbs celery root (celeriac), peeled and cut into 1-inch cubes
- 1 medium carrot, peeled and roughly chopped
- 4 cups bone broth
Chef's tipUse the same amount of low-sodium vegetable broth. It won't give the body or richness of bone broth, so it's best where broth is mainly a cooking liquid or flavor base. - 1 can (13.5 oz) full-fat coconut milk
- 1 tsp fine sea salt, plus more to taste
- 1 tbsp fresh lemon juice
For serving
- 1–2 tbsp olive oil, for drizzling (optional)
- 2 tbsp fresh parsley or cilantro, roughly chopped (optional)
Instructions
- 1
Heat 2 tbsp olive 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.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Add the turmeric and stir to coat the aromatics, about 30 seconds.
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