Creamy Roasted Celeriac Soup

1Preheat the oven to 200°C (400°F).

2Toss the celeriac cubes with 1 tablespoon of olive oil (2 tablespoons) and a pinch of salt on a baking sheet. Spread them out evenly and roast in the oven for 30 minutes, turning halfway through, until tender and lightly caramelized.

3While the celeriac roasts, heat the remaining 1 tablespoon of olive oil (2 tablespoons) in a large pot over medium heat.

4Add the chopped onion (1 medium) and sauté for 5 minutes until translucent and soft.

5Add the minced garlic (2 cloves), chopped carrot (1 medium), and potato (1 medium) to the pot. Cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften.

6Add the roasted celeriac to the pot along with the vegetable stock (750 ml) and dried thyme (1 teaspoon). Bring to a boil, then reduce heat to low and simmer for 15 minutes, until all vegetables are very tender.

7Remove the pot from heat. Using an immersion blender, blend the soup until completely smooth. Alternatively, carefully transfer the soup in batches to a blender and puree until smooth, then return to the pot.

8Stir in the coconut milk and season with salt and freshly ground black pepper to taste. Warm the soup gently over low heat for 5 minutes, but do not boil.

9Ladle the soup into bowls and garnish with chopped fresh parsley before serving.