Puréeing most soups is always optional. It’s a personal preference, an aesthetic choice. It does add extra work, and you are handling hot liquids..
1 T olive oil
2 medium onions, finely chopped
1 clove garlic, finely chopped
1 red chile, seeded and finely chopped, or 1/2 t dried red pepper flakes
1 celeriac, peeled and diced
3 c diced carrots
6 c broth or water
1 small bunch cilantro, roughly chopped, divided
salt (and black pepper), to taste
1. Heat the oil in a soup pot and cook the onion until softened, about 7 or 8 minutes.
2. Add the garlic and red chile or red pepper flakes and cook another minute.
3. Add the celeriac and carrots and sauté for a few minutes before adding the broth or water and half the cilantro.
4. Bring to the boil, reduce heat, partially cover with a lid and allow to simmer for about 25 minutes.
5. Purée the soup in a food processor or blend, in batches, if necessary. Return the soup to the soup pot, season to taste, and warm through before serving, garnished with remaining cilantro.