Earthy celery root is simmered with warming curry spices, ginger, and coconut milk for a smooth, comforting soup. Finished with fresh lime and toasted pumpkin seeds, it's a flavorful way to enjoy this seasonal root vegetable.
1. Heat olive oil in a large pot over medium heat. Add the onion and cook until softened. Stir in garlic and ginger and cook for a minute.
2. Add the curry powder, stirring for 30 seconds until fragrant.
3. Add the diced celery root, vegetable stock and a generous pinch of salt. Bring to a simmer and cook until the celery root is completely tender.
4. Add the coconut milk and maple syrup. Using an immersion blender, blend until smooth and creamy. Alternatively, transfer soup to countertop blender and blend in batches. Add additional stock or water if thinner consistency is desired.
5. Stir in the lime juice and adjust with additional salt, black pepper or lime juice to taste.
6. Ladle into bowls and finish with toasted pumpkin seeds and sliced scallions.