Ingredients

• 1/2 large celery root (celeriac), peeled, chopped
• 1/2 pound carrots, peeled, chopped
• 1/4 cup plain whole-milk yogurt
• 2 tablespoons honey
• 2 teaspoons ground coriander
• 1 teaspoon finely grated peeled ginger
• Kosher salt, freshly ground pepper
• Celery leaves and chopped Granny Smith apple (for serving)

Instructions

1. Place celery root and carrots in a large pot; add 6 cups water. Bring to a simmer over medium heat; cook until tender, 30–35 minutes. Let cool slightly. Purée in a blender with yogurt, honey, coriander, and ginger until smooth; season with salt and pepper.
2. Serve soup topped with celery leaves and apple.