Carrot and celeriac soup

Serves four


  • 4 carrots, about 800 gr, cut into slices of ½ cm
  • ½ celeriac, roughly chopped
  • 1 large onion, cut into rings 
  • 3 garlic cloves, peeled and finely chopped 
  • 30 gr coriander leaves
  • 3 cm piece of ginger, finely chopped 
  • 2 litres vegetable stock
  • 125 ml yogurt, diluted with 1 tablespoon olive oil 
  • 3 tablespoons GOOD ROOTZ
  • salt and pepper
  • olive oil 


  1. Heat a high pot with 2-3 tablespoons olive oil and simmer the union 
  2. Add the carrots and celeriac and simmer for 5 minutes 
  3. Add 3 tablespoons GOOD ROOTZ and fry for 1 minute
  4. Pour the stock into the high pot and bring to a boil. 
  5. Once the vegetables are soft and the stock is hot, remove the pot from heat. Transfer into a blender or mix with a hand mixer
  6. Puree mixture until it’s smooth and season with salt and pepper. 
  7. Divide the soup over 4 bowls
  8. Drizzle with yogurt and top off with coriander leaves
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