Method
Clean celery root, carrot, fennel, and ginger, peel and cut everything into small pieces.
Heat the olive oil gently in a large pot and sauté all the vegetables and ginger for about 7 minutes, then add the broth and cook gently over medium heat for about 15 minutes.
Puree everything with cashew butter and cilantro.
Season with salt, pepper and lemon juice and serve with some turmeric gomasio.
