Roasted Celeriac Carrot Yam Soup
 
Prep time
Cook time
Total time
 
Serves: 4
INGREDIENTS:
  • 4 cups vegetable broth
  • 1 celeriac, peeled and diced finely (around 3 ½ - 4 cups)
  • 1 yam, diced finely (around 2 cups)
  • 3 carrots, diced finely (around 2 cups)
  • ¼ cup cold-pressed olive or avocado oil, divided
  • 1 bay leaf
  • 1 leek, chopped finely
  • 1 garlic clove, minced
  • ½ teaspoon dried ground cumin
  • ½ teaspoon dried ground oregano
  • Sea salt and fresh cracked black pepper
DIRECTIONS:
  1. Preheat oven to 400°. Toss the celeriac, yam, carrots and half of the oil on a parchment paper lined baking sheet with a light sprinkle of sea salt and pepper. Bake for 30 minutes, stirring halfway through. When there are around 7 minutes left place a large pot on the stove with the rest of the oil over medium high heat. Once the oil is hot, sautée the leek, garlic, cumin and oregano until the leek softens, around 5 minutes. Add in the roasted vegetables, the bay leaf and the broth and bring to a boil then reduce the heat to medium low and leave to simmer for 15 minutes. Remove the bay leaf and blend with a handheld or upright blender.
Recipe by Love from the Land at https://www.lovefromtheland.com/roasted-celeriac-carrot-yam-soup/