Carrot and celeriac soup

Serves four

Ingredients: 

• 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 

Instructions:

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