Rotsellerisoppa med ingefära

PREP TIME
15 mins
COOK TIME
20 mins
TOTAL TIME
35 mins
Recipe: From the mountains to the coasts, a combination that makes for a delicious, refreshing and filling soup.

Author: Clara Gonzalez

Serves: 6 servings

INGREDIENTS

3 tablespoons of olive oil
½ cup of ginger, peeled and sliced
1 large onion, cubed
3 sprigs of fresh thyme or ½ teaspoon of dry leaves
1 large carrot, peeled and diced
2 lb [0.9 kg] celeriac, peeled and cubed
1½ quart [1½ lt] of vegetable stock
1½ teaspoons of salt (or more, to taste)
½ teaspoon of pepper (or more, to taste)

INSTRUCTIONS

Heat the oil in a large pot over low heat. Add ginger and cook and stir for a minute. Add onion and thyme and cook and stir until onions becomes transparent.Stir in carrot and celeriac, cook over low heat for 5 minutes, stir often to prevent them from burning or sticking to the bottom. Add vegetable stock, cook over low heat until the vegetables are tender.Remove from the heat and let it cool to room temperature. Remove the thyme sprigs and blend to desired smoothness (I prefer it not too "creamy").Reheat in a deep pot, adding more water if necessary.Season with salt and pepper to taste