Celery Root and Carrot Soup

Ingredients

• Fresh parsley - For garnish
• Coconut milk - 1/2 cup
• Olive oil - 2 tablespoons
• Salt and pepper - To taste
• Cumin - 1/2 teaspoon
• Thyme - 1 teaspoon
• Vegetable broth - 4 cups
• Garlic - 2 cloves, minced
• Onion - 1 medium, chopped
• Carrots - 3 medium, peeled and diced
• Celery root - 1 medium, peeled and diced

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.
3. Add the celery root, carrots, thyme, cumin, salt, and pepper. Cook for another 5 minutes, stirring occasionally.
4. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 20 minutes, or until the vegetables are tender.
5. Using an immersion blender or regular blender, puree the soup until smooth and creamy.
6. Stir in the coconut milk and heat for another 2-3 minutes.
7. Serve hot, garnished with fresh parsley.