1½c celery root or parsley root
1 med.-lg. onion
2 lg. purple shallots
5-6 lg. garlic cloves
1¼" cube of fresh ginger
2T coconut oil
½t finely ground sea salt
½t finely ground black pepper
1T pumpkin pie spice
1-2T chicken soup base
1-2T honey
4c water
8oz. coconut milk
16oz. half & half
Chop the first 3 and mince the next 3 ingredients, into a 5 qt. pot with the coconut oil, salt and pepper. Sauté, and stir occasionally while they're cooking, for about 20 minutes. When the vegetables become softer, add the next 4 ingredients and continue to sauté while stirring to coat everything with the flavors and spices. Add the water then simmer on low heat, covered, 30-45 minutes.
Leave the ingredients chunky, mash slightly with a potato masher, or use an immersion blender to make the soup smooth. Check the flavors and make any additions or corrections necessary. Stir in the coconut milk and half & half, bring heat up to just a tiny bubble and serve. Sprinkle with pine nuts, choppped pecans, pumpkin or sunflower seeds and a add a dollop of sour cream. . .Lin
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