Ingredients
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Instructions
Pour the olive oil into a large stockpot set over medium-high heat. Once the oil is hot, add the onions and 1/2 teaspoon salt. Cook for about 7 minutes or until the onions have begun to brown around the edges. Scoop in the celeriac, carrots, and 1/2 teaspoon of salt and continue cooking, stirring occasionally for 5 minutes or until the carrots begin to soften. Stir in the garlic and cook for 1 additional minute.
Add the tomatoes with their juice, tomato paste, beef broth, habanero and potato. Stir until everything is well combined. Bring the soup to a boil, then lower the temperature to medium and simmer for 20 to 25 minutes or until all the vegetables are soft. Using either a countertop blender or immersion blender, puree the soup. If you're using a countertop blender, you'll need to do this in batches, taking care not to overfill the blender jar.
Return the pureed soup to the pot, stirring in the parsley, 1 tablespoon salt and honey. I'm using honey here to balance out the acidity of the tomatoes. Simmer the soup for 5 minutes so that all the flavors have a chance to meld, then taste for final seasoning. If you're using the shrimp, add them to the individual bowls as they're being served.
Great soup— though I am always tweaking the recipe (guidelines). Added 2 cans washed, drained white beans (Great Northern or similar), swapped to jalapeños pepper, celery stalk for the root (can’t find in our area), extra garlic and, because “some people” think of dandelion and plantain as only “weeds” added chopped collard and/or flat kale leaves. Turned out fabulous!