Ingredients 

2 tbsp olive oil

½ onion, chopped

5 garlic cloves, minced

1 celery root (aka celeriac), peeled and cubed into ½ inch cubes

2 tbsp ghee, softened

1 can (13.5oz) full-fat coconut milk

⅓ cup water

Salt and pepper, to taste

Optional: 2 tbsp chives, rosemary, parsley, and/or green onion

PREP

• In a large pot, sauté the onion in the olive oil on medium heat for 5-7 minutes.
• When onion is nearly translucent, add the minced garlic and cook another 3-5 minutes, stirring occasionally to avoid burning. 
• Add the celery root, ghee, coconut milk, and water and cover. Bring to a boil. 
• Reduce heat to low and cook for 15-20 minutes, or until tender. 
• Either use a stick blender to puree the mixture until smooth, or pour contents of the pot into a blender and pulse until well combined, scraping edges down as you go. Process more for a smoother, silkier consistency; process less for a thicker consistency.  
• Garnish with optional herbs.