Amazing how these twisted and knobbly roots can pack in so much flavor! I'm all about blended soups in the wintertime and this makes a welcome and earthy change from using butternut squash! The pale-fleshed Japanese sweet potato provides a lovely subtle balance with the earthy jerusalem artichoke (sun choke) and celeriac roots.
2 celeriac roots
1/4 lb Jerusalem artichokes / sun chokes
1 Japanese sweet potato
4 cups filtered water
Handful of cashews
Pinch of sea salt
Scrub, peel, chop, and roast the vegetables at 400°F for 30 minutes until softened. Add all the ingredients to a stockpot, bring to a boil, then cover simmer for 20 minutes. Blend until smooth. You may need to add more water for desired consistency.