1 tablespoon butter or coconut oil
1 small onion, chopped
1/2 heaping cup chopped celeriac
1 bay leaf
1 bag baby carrots
1 small russet potato, peeled, cubed
4 cups vegetable or chicken broth
juice and zest from 1/2 a lemon
1 13.66 oz can coconut milk
Sea salt and white pepper
1/3 cup pine nuts, toasted*
- Heat the butter or oil in a soup pot over medium heat. Add the onion, bay leaf, and celeriac and season with salt. Saute for about 8 minutes.
- Add the carrots, potato, and broth. Bring to a boil, reduce heat to low, partially cover, and simmer 15 – 20 minutes or until the carrots are tender.
- Remove the bay leaf. Add the lemon zest and juice and coconut milk. Blend using an immersion blender until smooth. Add salt and white pepper and taste. Heat a few more minutes. Taste and add more salt, pepper, or lemon, if needed. Serve sprinkled with toasted pine nuts.
*To toast pine nuts: place on a rimmed baking sheet and roast for 12 – 15 minutes at 350°F until golden.