This colorful vegan soup can be served hot or cold.
Ingredients
SERVINGS: Makes 6 servings.
- ½ of a celeriac head, peeled and coarsely chopped
- ½ lb. organic carrots, peeled and coarsely chopped
- 1-inch knob of fresh ginger, peeled and coarsely chopped
- 5 c. vegetable stock (or more as needed to cover the vegetables)
- 2 to 3 Tbsp. honey, to taste
- 1 tsp. ground coriander
- 1½ to 2 cups coconut milk
- Salt and white pepper to taste
Garnish
- ½ cup plain Greek yogurt 1 to 2 Tbsp. coconut milk
Instructions
In a large pot, combine the celeriac, carrots, ginger and 5 cups stock. If the vegetables are not covered, add enough stock to just cover them. Bring to a boil then reduce to a simmer. Simmer until the vegetables are soft, about 15 to 20 minutes.
Remove from heat. Place in a blender or food processor and process until smooth. You may need to do this in batches. Place mixture back into the pot and add the honey, coriander, 1½ cups coconut milk, salt and white pepper. Stir to combine. If the soup is too thick, thin with additional coconut milk.
In a small bowl, combine the Greek yogurt and enough coconut milk to make a thick drizzle. Serve soup in bowls drizzled with the Greek yogurt garnish.
