Step 1

Combine half the celery root, the carrots, onions and garlic in the food processor and pulse until chopped very small.

Step 2

Heat olive oil in a large soup pot. Add chopped vegetables and cook over medium high heat for 10-12 minutes, stirring frequently.

Step 3

Add tomato paste, salt, turmeric, cumin, coriander and pepper and continue cooking for 3-4 minutes, stirring frequently.

Step 4

Add 8 cups water, bring to a boil and add the rest of the celery root, butternut squash and the potatoes. Reduce heat and simmer, covered, for 35-40 minutes.

Step 5

Remove from heat. Add Enoki mushrooms and let it sit, covered for 5-10 minutes. Enjoy!