This creamy, satisfying soup is perfect for a light lunch or dinner, or served as a starter. The wonderful flavors here will surprise you!
- 2 lbs carrots
- 1/2 pound celeriac (celery root)
- 1 onion
- 1 clove garlic
- 1 thumb-sized piece of fresh ginger
- 1 tablespoons vegetable oil
- 1/2 teaspoon salt + more to taste
- pince of sugar
- 2 cups water
- 4 cups/1 quart full-fat milk
- 1 large organic apple, diced
- grated zest + juice of 1 lime
Peel and chop the vegetables. Chop the onion and garlic and grate the ginger. Heat some oil in a pot over medium heat and add the onion and garlic. Stir until they are tender; about 5 minutes. Add all of the remaining vegetables and half of the ginger. Season with salt and sugar. Add the water and bring the soup to a boil. Cook for a five minutes. Add the milk and simmer until the vegetables are tender, approximately 15 mnutes. Dice the apple and add to the soup. Let the soup simmer for an additional 5 minutes.
Pour 1 cup of the cooking liquid into a bowl and save it for later.
Puree the soup with an immersion blender, or pour it into a heat-proof blender in small batches and puree it there. If necessary, add some of the cooking liquid until your soup has the thickness you desire.
Add some butter and the grated zest of lime. Squeeze in the lime juice and add the remaining ginger. Bring the soup to a boil once more; remove from heat, and adjust flavor as necessary. If you’d like to add some heat, add a little fresh, chopped chili.