This soup is pro alkalinity. Indian curry spices are alkalizing and also have anti-inflammatory properties. Coconut milk is much less acidic then cows milk and perfectly balances this recipe.
- Celery root (1 medium size)
- Cilantro or parsley (1/4 cup)
- Garlic (1 tbls)
- Onion, small (1)
- Chicken or vegetable stock (3 cups)
- Curry powder (1 tbls)
- Salt and pepper (1 tsp)
- Cumin, ground (1 tbls)
- coconut milk (1 can) (tip : Do not shake the can the milk inside will have separated. Use the fat on the top for browning the onions and garlic)
Melt 1 tbs of coconut milk fat in a large saucepan or other heavy pot over medium heat , then add the onion. Saute for a minute until it begins to soften. Add the curry powder, cumin, and a pinch of salt and pepper and stir well into the onions. Cook until you can smell the fragrance of the spices approx 1-2 min
Add the celery root and stock and bring the mixture to a boil, then simmer until the celery root is tender, 15-20 minutes.
After cooling the mixture slightly, transfer to a blender (or use an immersion blender) and puree until smooth. Return soup to the pot and stir in coconut milk. Season with salt and pepper if necessary. Serve garnished with cilantro or parsley.