Cream of Celeriac Soup

1 large or 2 medium celery roots (4-5 cups chopped)
1 medium onion, chopped
4 cloves garlic, peeled
3 cups vegetable broth, divided
1/8 teaspoon white pepper (or to taste)
1/2 teaspoon thyme
1/2 teaspoon salt (or to taste)
1/4 cup non-dairy milk
1/2 teaspoon lemon juice
2 carrots, chopped

Peel the celery root and cut it into equal-sized cubes (about 3/4-inch). Heat a pressure cooker or large saucepan and saute the onion and whole garlic until the onion begins to brown. Add the celery root, carrots and 2 cups of vegetable broth.

Cover and simmer until carrots and celeriac are tender.

Pour cooked celeriac and remaining broth into a blender and puree, starting at a low speed and increasing to high, in batches if necessary, until completely smooth (see note above). Pour back into the pot and add white pepper, thyme, and salt. Simmer for 15-20 minutes, adding additional broth if the soup gets too thick. Add non-dairy milk and lemon juice, stir well, and simmer for 5 more minutes. Add more salt and pepper to taste and serve hot.

Number of Servings: 4

Recipe submitted by SparkPeople user SAMCALMLY.