- 2 tablespoons unrefined coconut oil
- 2 sweet potatoes
- 6 carrots
- 1 celeriac
- 1 medium onion
- 4 cloves of garlic
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 4 cups bone broth (or veg stalk)
Preheat oven to 400 degrees.
Peel and slice celeriac. Peel and cut sweet poatoes, and chop carrots.
In a roasting pan, toss root vegetables, onions and with coconut oil to coat. Season with sea salt and pepper. Roast, stirring every 10 minutes, until vegetables are fork-tender (about 40 minutes).
Transfer the vegetables to a pot. Add broth/stock to the vegetables. Using a hand blender, puree until smooth. (If necessary, add more stock to thin soup). Bring to a simmer over medium-low heat.
To serve, drizzle with olive oil, sprinkle sea salt and top with fresh basil.