• 1 head of celeriac
  • 2 cloves of garlic
  • 1 onion
  • sprig of thyme
  • 4 rooster potato
  • 1.5 l vegetable stock
  • 100 ml double cream
  • 200 g crème fraiche
  • 1 tsp curry powder
  • juice of one lime
  • salt
  • pepper
  • olive oil


  • Peel and dice the onion and garlic, and sweat in a pan to soften. Peel and roughly chop the celeriac, and add to the pan along with a sprig of thyme. Meanwhile peel the potatoes, chop into cubes and add to the pot, cover everything with the vegetable stock and simmer for one hour.
  • When the vegetables are tender, remove the thyme and blend the soup (for a smoother soup, pass through a sieve after blending) Pour the soup back in a pot and bring to the boil, add the cream and season to taste.
  • Next stir the curry powder and the limejuice and into the crème fraiche and season to taste. Pour the soup into a hot bowl and swirl the crème fraiche on top.