Curried Apple-Celery Root Soup

Celery root is not so popular in the U.S. as it is in my home country, where, by the way, celery stalks cannot be found in grocery stores. You would think how strange it is that different nations prefer different parts of the same plant. But, the truth is those are different kinds of celery. Celery root, or celeriac, doesn't have those succulent stalks so common on the U.S. market. I love them both, they have the same aroma, but the texture is very different.

Celery root is mostly used in Fall and Winter. It goes well with apples, and two dishes that combine these ingredients that I love the most are Waldorf Salad and Curried Apple-Celery Root Soup.

Curried Apple-Celery Root Soup is so easy to make and has taste that balances earthy (celery root), juicy (apples) and spicy (curry) aromas in such a wonderful way. Definitely my favorite soup around this time of year.

You need:

1 large celery root, peeled and cut into small cubes
3 tart apples, peeled and cut into small cubes
1 onion, chopped
2 tablespoons olive oil
1 tablespoon curry powder
1 quart chicken broth
Salt and black pepper

For serving use sour cream and baby arugula.

Steps:

Heat the olive oil in a pot. Add chopped onion and cook few minutes on medium heat. Add celery root and apple. After 5 minutes of cooking pour in broth, salt, black pepper and curry powder, and cook until celery and apple cubes become tender.

When the soup has cooled down a bit, blend it with a hand blender until texture is smooth. Add seasoning if needed. Warm it up and serve with sour cream and baby arugula.