2 medium sized celery roots, peeled and washed
4 medium sized parsnips, peeled
1 yellow onion, peeled
¼ cup olive oil + 2 tablespoons
½ teaspoon ground coriander
4 cups chicken or vegetable broth at room temperature
2 teaspoons kosher salt
8 garlic cloves, peeled, thinly sliced
1 teaspoon light brown sugar
1. Cut celery roots, parsnips and onion to roughly 1½ inch cubes. Put ¼ cup of olive oil in a medium pot over medium-high heat, add vegetables and cook for 8 minutes, stirring occasionally. Add coriander and broth, bring to boil, lower heat, cover pot and cook for 30 minutes, until the vegetables are very soft. Transfer to a blender and blend until very smooth. Return soup to pot over low heat, add salt, cook for an extra minute and remove from heat.
2. While soup is cooking, prepare the caramelized garlic. Put 2 tablespoons olive oil in a small skillet over medium-low heat, then add garlic and brown sugar. Cook, stirring frequently, until the garlic is golden brown and sticky. Remove from heat and transfer garlic with cooking oil immediately to a small bowl to stop the cooking process. Keep until ready to serve the soup.
3. Ladle soup into soup bowls, top with garlic and olive oil and serve.
read more: http://www.haaretz.com/blogs/modern-manna/1.625945