Celery Root Soup

When my mom mentioned she wasn’t planning to make a soup for Thanksgiving I figured that was my opportunity to add something new to the meal.

I headed over to Union Square Farmer’s Market to see what I could come up with. Typically I would have went with butternut squash but in total honesty I was feeling to lazy to cut up the squash, and I guess I wanted to make something “different”.

As I came to the end of the market I spotted some celery root, now if you haven’t eaten celery root I am happy to be letting you know about it. Celery Root is just that, the root of the celery. I have used it before as a mash and a puree but I had yet to make a soup and I thought this was the perfect opportunity.

This recipe is super simple and delicious, easy to prepare and a crowdpleaser, at least at our table of 8. Try it out yourself and let me know what you think.

Celery Root Soup.jpg

Celery Root Soup

Serves 6-8


  • 4 lbs celery root 

  • 4 cups chicken broth 

  • 1 stalk celery

  • 1 tbsp ghee 

  • 3 cipollini onions 

  • 2 tbsp thyme 

  • 2 tbsp rosemary 

  • Salt and pepper 

  • 1 tsp cinnamon 

  • optional: CBD Olive Oil


Add ghee to pan, add celery and onions and sauté until sweating - 3-5 minutes, add thyme, rosemary, salt and pepper and 1 cup broth, allow to simmer. 

Add celery root and remaining broth, if celery root is not fully covered by liquid add 1 cup water.

Bring to a boil and then lower to a simmer for 30-45 minutes or until celery root softens.

Remove pot from heat and pour contents into a high speed blender (option to use immersion blender). Blend until Soup is a nice creamy texture. Place back in pot and season with cinnamon, sea salt & pepper to taste. Serve in a mug or bowl drizzled with CBD Oil for an extra healing boost. Celeriac alone is high in potassium, vitamin K, fiber and much more.


Lauren Courtney