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Roasted Celeriac Soup w/ Carrot Caviar & Lemon Tarragon Dijon Drizzle

I don't know if you guys actually pay attention to my instagram account but according to that thing we are in full fledged soup season.

I don't know if you guys actually pay attention to my posts but right around this time every year I go into comfort soup mode. We've all done it. It's when all you crave for every meal is soup because it's colder than a witch's tit outside.

And this year's no different. I've found myself right in the middle of comfort soup mode and my wonderful madre, ChefMom, gifted me with a box full of veggies. Among those veggies were three medium sized celeriac. Now celeriac are the ugly duckling of the root vegetable family, but damn they sure do taste like Thanksgiving.

Take a gander at the this flavorful, super healthy, but most importantly, FILLING soup.

2 celeriac, peeled and chopped
3 carrots, chopped
1 onion, chopped
4 garlic cloves, minced
3 c vegetable broth
1/2 tsp white pepper
1/2 tsp ground thyme
salt, to taste
1/4 c + 1 tbsp unsweetened almond milk, divided

2 tbsp + 1/2 tsp lemon juice, divided
1 1/2 tbsp dijon mustard
2 tbsp tarragon
1 tsp agave
3 tbsp olive oil
  1. Preheat your oven to 350.
  2. Arrange the celeriac and carrots separately in whatever baking dish you like. I tossed mine in a tiny bit of olive oil and sprinkled them with salt and pepper. Pop those babies in your oven and do some other stuff while they are getting all tender  
  3. While the carrots and celeriac are trying some tenderness, saute up your onions until they start to soften. Around about that time, toss in all that garlic. Since you've got about 35-45 minutes until the veggies in the oven are tender, try caramelizing your onion and garlic by letting them cook real slow like on the stove top. 
  4. When everything is all ready, put your carrots in the blender and get them all pulsated with that one tablespoon of milk. Meanwhile, back at the stove toss the celeriac in with the onions and carrots. Also add the veggie broth, white pepper, thyme, and salt to your liking. 
  5. All you have to do now, since all your veggies are cooked, is bring it up to a boil and remove it from the heat. Once you've done that, blend that shit up until it's silky smooth. Add in the milk and half a teaspoon of lemon juice and let sit on low until you're ready eat. 
  6. To make the drizzle, emulsify the remaining two tablespoons of lemon juice with the agave, dijon mustard, tarragon, olive oil, and a little salt.
  7. Serve your soup with a healthy drizzle of the lemon tarragon dijon sauce and a dollop of the pulsated carrot caviar. 


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