adapted from Rachel at Healthy Food Whole Life
3 tablespoons butter
1 large onion, diced
3 cloves of garlic, minced
1 heaping teaspoon Chinese five spice powder
1/2 teaspoon freshly ground black pepper
1 large sweet potato, diced
1 medium celery root, peeled and diced
2 pounds carrots, peeled and chopped (6-7 carrots)
6 cups vegetable broth
water, as needed
1 (13.5 ounce) can unsweetened classic coconut milk
salt, to taste
Melt butter in a heavy 5 1/2 quart pot or Dutch oven over medium heat. Add onions and saute until they begin to turn transluscent. Add garlic, stirring to combine, and cook for another 30 seconds or so, just until fragrant. Add Chinese five spice powder and black pepper, stirring until the spices bloom.
Add sweet potato, celery root, carrots, and broth. If broth does not cover the vegetables by at least 1/2 inch, add water to cover. Simmer for 20-25 minutes, or until vegetables are very tender. Working in batches, transfer soup to a blender and puree until very smooth.
Return pureed soup to pot and add coconut milk. Taste and add salt to taste. Return soup to a simmer before serving.
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