Indian Roasted Carrot and Celery Root Soup {Recipe}

I am participating in a Fitness Challenge through D's work.  In addition to the fitness challenge part, there are nutrition challenges too.  This week's was to try a new fruit or vegetable every day. This was a bit difficult since we eat lots of fruits and veggies and our CSA share the last three years has exposed us to a variety of new vegetables.  So I headed to the grocery to see what I could find.  There were only a few items that would work, one of them was Celery Root. 

Source:  BubbleWS

Now these things are quite unattractive but turns out that underneath a knobby exterior is delicious, earthy tasting goodness.  But how best to eat the celery root?  I decided to roast it since roasting usually brings out such delicious flavor.  But what else?  I hit the fridge and found some carrots.  I was thinking of a delicious carrot ginger soup D and I had years ago.  But I wanted something with a kick so decided to go Indian. Tandoori and Sweet Curry - Yum!  Preparation is so easy. Roast, boil, blitz, enjoy!

I have been eating a serving as a starter for lunch or dinner (all the fiber helps to fill me up) but double the amount to a cup, add a salad with some shredded chicken on top and you have a low cal, low fat, filling meal.

I hope you enjoy this soup as much as I do.  If you want to kick up the spice, add more Tandoori or Sweet Curry.

Ingredients

• 1 large celery root, peeled and chopped
• 2 lb carrots peeled and chopped
• 1 T olive oil
• 4 cups chicken stock sub veg stock to make vegetarian)
• 1/2 teaspoon salt
• 1/2 teaspoon  pepper
• 1 teaspoon Tandoori seasoning
• 1 teaspoon  Sunny Paris seasoning, Penzeys
• 1/2 teaspoon  Sweet Curry powder
• 1/2 teaspoon ground ginger

Directions

• Preheat oven to 350 degrees
• In a large bowl, toss celery root and carrots with the olive oil
• Place on cookie sheet
• Roast for 60 minutes or until soft
• Once carrots and celery root are roasted, place in a large pot with stock
• Bring to boil
• Reduce heat
• Puree with stick blender (or in a food processor)
• Add spices and seasonings
• Let simmer for 10-15 minutes to let flavors meld

Nutritional Info
Serving size: 1/2 cup

• Calories: 58
• Carbs: 8
• Fat: 2
• Protein: 2
• Sodium: 284
• Fiber:  4