Creamy Root Vegetable Soup

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• 1 tablespoon extra virgin olive oil
  Ingredient note

  Source: 1 tablespoon extra virgin olive oil
• 1 tablespoon ghee (*see note for vegan)
  Ingredient note

  Source: 1 tablespoon ghee (*see note for vegan)
• 1 each medium yellow onion (chopped)
  Ingredient note

  Source: 1 medium yellow onion (chopped)
• 3 cloves garlic (chopped)
  Ingredient note

  Source: 3 cloves garlic (chopped)
• 2 stalks celery (chopped)
  Ingredient note

  Source: 2 stalks celery (chopped)
• 1 each large carrot (chopped)
  Ingredient note

  Source: 1 large carrot (chopped)
• 2 sprigs fresh rosemary (minced)
  Ingredient note

  Source: 2 sprigs fresh rosemary (minced)
• 4 sprigs fresh thyme (minced)
  Ingredient note

  Source: 4 sprigs fresh thyme (minced)
• 2 each parsnips (peeled and chopped)
  Ingredient note

  Source: 2 parsnips (peeled and chopped)
• 1 each celery root (peeled and chopped)
  Ingredient note

  Source: 1 celery root (peeled and chopped)
• 3 each golden beets (peeled and chopped)
  Ingredient note

  Source: 3 golden beets (peeled and chopped)
• 1 1/2 teaspoons Kosher salt
  Ingredient note

  Source: 1 1/2 teaspoons Kosher salt
• 1/2 teaspoon black pepper
  Ingredient note

  Source: 1/2 teaspoon black pepper
• 8 cups vegetable broth
  Ingredient note

  Source: 8 cups vegetable broth
• 1 cup unsweetened (plain non-dairy milk of choice)
  Ingredient note

  Source: 1 cup unsweetened (plain non-dairy milk of choice)
• 1/2 teaspoon freshly grated nutmeg
  Ingredient note

  Source: 1/2 teaspoon freshly grated nutmeg

1. Add olive oil and ghee to a large, heavy bottomed pot or Dutch oven over medium-high heat.
2. Once hot, add the onions, celery and carrots and cook until softened, about 5 minutes.
3. Add the garlic, rosemary and thyme and cook an additional minute until fragrant.
4. Place the parsnips, celery root, beets, salt, pepper and broth in the pot. Stir to combine and bring to a boil.
5. Once boiling, reduce the heat to a simmer, cover the pot and cook for 30-35 minutes until the root vegetables are fork tender.
6. Blend the soup until smooth and creamy using either an immersion blender or by transferring to a high speed blender in batches then returning to the pot.
7. Add the non-dairy milk and nutmeg. Stir to combine and taste for seasoning. Adjust salt and pepper as necessary.
8. Serve warm with fresh herbs and/or sunflower seeds for garnish.