About this recipe:The robust flavours of sweet orange carrots and deliciously creamy celeriac make the perfect base for this hearty, warming soup.
3 carrots, peeled and chopped
600g celeriac, peeled and chopped
1 large onion, chopped
1 garlic clove, crushed
4 tbsp crème fraîche
1 tbsp finely snipped fresh chives
salt and freshly ground black pepper
fresh chives to garnish (optional)
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:25min › Ready in:40min
Bring 1 litre of lightly salted water to the boil in a large saucepan while preparing the carrots, celeriac and onion. Tip the vegetables into the water. Bring water back to the boil, then reduce the heat and cover the pan. Simmer gently for 25 minutes or until tender.
Remove from the heat, add the garlic and allow to cool slightly. Purée the soup in a blender or food processor until smooth. Return to the pan.
Stir in the crème fraîche and reheat gently. Do not allow the soup to boil. Add the snipped chives and season to taste. Garnish with extra chives, if liked.
*Chop the celeriac and carrots into roughly equal-sized pieces, so that they take the same amount of time to cook. *You can make an equally flavourful and creamy soup by substituting pumpkin for the celeriac.