Creamy Curried Celery Root Soup
4 Tablespoons (1/2 stick) butter
1 small onion, chopped
1 Tablespoon minced garlic
1 Tablespoon curry powder
1 to 2 teaspoons ground cumin
Salt and black pepper
1 Red Dog Farm celery root, peeled and cut into 1- to 2-inch chunks
6 cups chicken or vegetable stock or water
1/2 to 1 cup cream, half-and-half, or milk, or to taste
1/4 cup chopped fresh cilantro or parsley for garnish
Put the butter in a large, deep pot over medium-high heat. When it’s melted, add the onion and garlic and cook until they begin to soften, 3 to 5 minutes. Add the curry powder and cumin and a sprinkle of salt and pepper and cook, stirring, for 1 minute.
Add the celery root and stir just to coat it in the spices, then add the stock and bring the mixture to a boil. Lower the heat so that the stock bubbles gently and cook, stirring occasionally, until the celery root is fully tender, 15 to 20 minutes more.
Cool the mixture slightly, pour into a blender, and purée carefully, or use an immersion blender to purée the soup in the pan. Return the soup to the pan and stir in the cream; reheat if necessary. Taste and adjust the seasoning, and serve garnished with the herb.