3 tablespoons olive oil
1 onion, diced
3 cloves of garlic, minced
6 stalk of celery, diced
1 medium celery root, peeled and cubed
2 russet potatoes, cubed
6 cups vegetable broth
1 teaspoon paprika
1 teaspoon turmeric
Salt and pepper
Directions
Heat olive oil in a large soup pot over medium-high heat. Saute diced onion and minced garlic until onion is tender and slightly clear. Add celery, celery root cubes, and potato cubes. Saute everything for about 5 minutes, stirring occasionally.
Add the rest of the ingredients: vegetable broth, paprika, turmeric and salt and pepper to taste.
Bring to a simmer. Cover and cook for about 20 minutes.
You're almost ready to blend! To check if your soup is ready, poke the potatoes and celery root with a fork. These should be nice and tender and easy to poke the fork into. If they're still hard, continue to simmer for a few more minutes.
Once potatoes and celery root are fork tender, turn off heat. If you have an immersion blender, use that to blend your soup to a smooth consistency. If you're going to use a blender, let the soup cool for a few minutes so you don't burn yourself. After letting soup cool, blend, in batches if you have to, until it's smooth and creamy.
Pour back into pot if you want to reheat, or pour right into bowls to serve. Garnish with your choice of spices plus some fresh ground pepper. Chives, scallions, or dill are all good choices.