Coconut, Ginger & Celeriac Soup with Activated Charcoal
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Step 1.
Peel and chop the white onion and ginger. Heat a glug of olive oil in a large pot set over medium heat, then add the onion and ginger. Cover the pot and sauté for about 5 mins until fragrant.
Step 2.
Carefully peel and chop the celeriac into small pieces (it can be hard to manoeuvre), then add to the pot. Pour in the stock and simmer for 20 mins, or until the celeriac is soft.
Step 3.
Transfer the mixture to a blender (or use a handheld mixer). Add the coconut milk and blend until very smooth.
Step 4.
Stir in the activated charcoal by hand to achieve a swirl effect.
Step 5.
Divide the soup across four bowls, drizzle with olive oil, and sprinkle with sesame seeds.
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