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