roasted celeriac and carrot soup

Sometimes I wish you could all be flies on the wall of my life. There are many reasons for this, but one of them is so you can see I am not as crazy as you think.

One thing you don’t realize is how incredibly weird Chicago weather has been this fall. I cannot even remember a fall like this before. Sure, there have been times where it has been in the 80’s through October and there are times where we have been deep within a foot of snow at this point in the year. But Mother Nature seriously needs to make up her mind about this little thing we like to call the temperature.

Is it hot?

Is it cold?

I’m never quite sure – which is why when I went to go work out this morning, I felt comfortable enough going outside to start my car in capris and a t-shirt. I mean, it was 65 degrees just the day before.

Much to my dismay, that was not the case when I went outside this morning. I was almost blown away with 25 mile per hour gusting winds whipping in my face. I almost crawled back in bed – I really did. However, the promise of a nice sweaty workout lulled me into the gym.

Long story short – it was 25 degrees outside today. Are you all able to do simple subtraction? There’s no borrowing/trading involved in this one…

65 – x = 25                          OR                          65 – 25 = x

                                          25 + x = 65

I’m not even a math nerd, but that took it way too far. My math teacher father would be proud of me right now.

What does x equal my friends? 40 degrees. A 40 degree difference in the temperature from yesterday to today.

I had to pull out the stops on this one.

Okay, I pulled out the stops three days ago when I made this soup.

What I meant to say is I had to pull out the camera so you could think I actually cooked today.

Have you ever seen celeriac? It’s really ugly – quite possibly the ugliest root vegetable I’ve ever seen. But it tastes delicious. It has the consistency of a carrot, but the taste of celery. I am in love.

Roasted Celeriac and Carrot Soup

• 1 large celeriac, skins sliced off and diced into 1 inch cubes
• 2 carrots, diced into large pieces
• 3 cloves garlic
• 1 tbsp oil

Toss your veggies in the olive oil and line a baking sheet with foil. Grease the foil and make a single layer of the vegetables on the baking sheet. Roast at 350 degrees for 45 minutes, stirring every 10 or 15 minutes.

• 2 ribs celery, diced
• 1 carrot, diced
• 1 tbsp. olive oil

While your vegetables are roasting, sauté the celery and carrot in a small sauté pan for 5-10 minutes. I like my vegetables slightly crisp, so I cooked mine on the lower end of the time.

• 4 cups gluten free vegetable stock
• 1 tsp. cinnamon
• 1 tsp. pepper

Once the vegetables are done roasting, combine veggies, stock, and spices in a large Dutch oven. Simmer for 15 minutes. Then, transfer soup to a blender and blend until almost smooth (about 10-15 seconds). Transfer your newly blended soup back into the Dutch oven and add your sautéed carrots and celery.

The only other thing you must do is hide your soup from your co-workers so they don’t think you’re weird for: a) eating something that looks like baby food and b) eating one more orange food.

This soup was incredibly easy to make and will warm you from top to bottom.

Take that Mother Nature.

Question: What has your fall weather been like where you live? What is your favorite way to warm up when cold weather strikes?

Tagged as: carrots, celeriac, celery, recipes, roasted celeriac and carrot soup