Creamy Celery Root Soup (with Ginger)
A smooth and comforting creamy celery root soup blended with potato, ginger, and garlic. Creamy, gently spiced, and perfect for cold-weather cooking.
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I love celery root – also known as celeriac. Just the smell of it being peeled is enough to make my mouth water. That fresh, earthy, slightly nutty aroma feels grounding and comforting, especially once the weather turns cold. It may not win any beauty contests at the market, but beneath that knobby exterior is one of my favorite cool-weather ingredients.
If you’ve tried my Celery Remoulade with Carrots, Apples & Pomegranate, you already know how versatile this humble root can be. And if you enjoy soups like my Turmeric and Coconut Soup or Creamy Cauliflower Soup, this creamy celery root soup will feel right at home. Here, celeriac really gets its moment – paired with buttery potato, a gentle kick of ginger, and just enough garlic to round everything out.
The result is a soup that’s creamy without being heavy, nourishing without feeling plain, and elegant in that quiet, unfussy way I love. A perfect winter warmer for lunches, light dinners, or slow evenings at home.
What you’ll love about this recipe
- Earthy, elegant flavor from celery root
- Gentle warmth from fresh ginger
- Creamy texture without relying heavily on cream
- Simple ingredients, refined result
- Perfect for winter lunches and light dinners
Ingredients Explained
Celery root (celeriac): Earthy, slightly nutty, and naturally creamy when blended
Potato: Adds body and silkiness to the soup
Fresh ginger: Brings warmth without overpowering
Milk or cream: Optional, depending on how rich you want the soup
Butter or olive oil: Both work – butter adds richness, olive oil keeps it lighter
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Let’s Talk About Celeriac
Celeriac (also called celery root), is one of those vegetables that looks like it was pulled straight from a forest floor. Knobby, a little rough around the edges, not exactly glamorous.
And despite the name, it isn’t simply the root of the celery stalks you snack on. It’s a different variety of celery grown specifically for its bulbous root.
But slice into it and you’ll find something completely different.
It tastes gently nutty, slightly sweet, and far milder than celery stalks. When cooked and blended, it turns silky and creamy – almost like potato, but more refined.
And the smell. I absolutely love the smell of fresh celeriac when you cut into it. It’s clean and earthy and softly aromatic – like celery, but warmer and deeper. It’s one of those scents that instantly feels like soup season to me.
It’s a quiet staple in many Swiss and French kitchens, especially in soups and purées.
Proof that sometimes the most elegant flavors come from the most unlikely-looking ingredients.
Step-by-Step Instructions
How to make Creamy Celery Root Soup:
1. Prepare the vegetables
Peel the celery root and potato, then dice them into small, even cubes. Smaller pieces cook faster and blend more smoothly.
2. Sauté the aromatics
In a large pot, melt the butter or heat the olive oil over medium heat. Add the chopped onion, garlic, and ginger. Cook gently until the onion is soft and translucent — you want everything fragrant, not browned.
3. Add the vegetables
Stir in the diced celery root and potato. Let them cook for about 5 minutes, stirring occasionally, so they pick up flavor from the aromatics.
4. Add the broth
Pour in the broth and bring the soup to a gentle boil. Reduce the heat, cover, and let it simmer for 20–25 minutes, until the vegetables are completely tender.
5. Blend
Use an immersion blender to blend the soup until smooth, or carefully transfer to a blender in batches. Blend until silky.
6. Add milk or cream
Stir in the milk or cream, depending on how rich you want the soup. Warm gently – no need to boil.
7. Season and adjust
Season your creamy celery root soup with salt and pepper to taste. If the soup feels too thick, add a splash of broth or milk to loosen it.
8. Serve
Ladle the soup into bowls and finish with fresh herbs like parsley, chives, or thyme.
Variations & Substitutions
Ideas for variations of this creamy celery root soup:
- Use all milk for a lighter version
- Swap potato for parsnip for a slightly sweeter note
- Add a splash of white wine before the broth for depth
- Finish with crème fraîche or yogurt for tang
Creamy Celery Root Soup with Ginger and Potato
Ingredients
Method
- Peel and dice the celery root and potato into small, even cubes.
- In a large pot, melt the butter or heat the olive oil over medium heat. Add the onion, garlic, and ginger and cook until soft and fragrant, about 4–5 minutes.
- Add the diced celery root and potato, stirring to coat with the aromatics. Cook for 5 minutes to develop flavor.
- Pour in the broth and bring to a gentle boil. Reduce heat, cover, and simmer for 20–25 minutes, until the vegetables are completely tender.
- Blend the soup until smooth using an immersion blender, or carefully blend in batches using a countertop blender.
- Stir in the milk or cream and warm gently. Do not boil.
- Season with salt and pepper to taste. Adjust thickness with additional broth or milk if needed.
- Serve hot, garnished with fresh herbs.
Notes
- For the smoothest texture, make sure the vegetables are very soft before blending.
- Ginger should add warmth without overpowering – adjust to taste.
- The soup will thicken as it cools; loosen with broth when reheating.
- For freezing, omit the milk or cream and add it after reheating.
Disclaimer: I am not a certified nutritionist. Nutrition facts are calculated using an automated database of common ingredients and are intended as an estimate only. Variations can occur depending on product brands, measuring methods, and ingredient swaps.
Did you make this recipe?
I'd love to know how it turned out!
Serving Ideas
How I love serving this creamy celery root soup:
- Serve with crusty bread or sourdough
- Lovely as a starter for a winter dinner
- Add a drizzle of olive oil or browned butter
- Sprinkle with toasted hazelnuts for texture
Make it Perfect
- Cook the vegetables until very soft for the smoothest texture
- Ginger should be present but subtle – start small and adjust
- Blend thoroughly; celery root rewards patience
- The creamy celery root soup thickens as it cools
Storage & Make-Ahead
- Make ahead: This creamy celery root soup keeps well for 2–3 days
- Storage: Refrigerate in an airtight container
- Freezing: Freeze without cream for best texture
- Reheating: Warm the soup gently, stirring often
Frequently Asked Questions
Watch the Video
This creamy celery root soup is one of those quietly elegant recipes that makes winter cooking feel special without being complicated. Creamy, nourishing, and deeply comforting, it’s the kind of soup you’ll come back to again and again.
If you make it, tag me @poetic_road – and if you enjoy simple, Swiss-inspired soups like this, be sure to sign up for my newsletter so you don’t miss what’s simmering next.
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