|Source||Safe Home Farm|
Beautiful color and rich flavor makes this a great winter soup.
Heat the oil in a heavy medium saucepan over medium-high heat; add onion, garlic, celeriac and ginger. Sauté, stirring, until slightly softened, but not browned, about 2 minutes.
Stir in carrots, salt and pepper. Cook until carrots begin to soften but do not brown, about 6 minutes.
Stir in the coriander; cook, stirring, another minute. Stir in the water, soy sauce and thyme. Heat to a boil; reduce heat to a simmer.
Cook until the carrot and fennel pieces can be easily mashed, about 25 minutes.
Puree the vegetable mixture in a blender or food processor. Reheat and serve.
I unit ginger root = 1/2 inch long piece
You can replace celeriac with 1 stalk of celery if necessary.