adapted from From Asparagus to Zucchini
Clean, peel, and chop carrots and celery root. Boil vegetables until very tender, about 20 minutes. Drain. Meanwhile, melt butter in a small frying pan, add grated ginger and curry powder and sauté together for about 30 seconds. Puree cooked vegetables, butter mixture with heavy cream or coconut milk. Salt and pepper to taste.
