Celery Root and Carrot Soup
['1/2 large celery root (celeriac), peeled, chopped', '1/2 pound carrots, peeled, chopped', '1/4 cup plain whole-milk yogurt', '2 tablespoons honey', '2 teaspoons ground coriander', '1 teaspoon finely grated peeled ginger', 'Kosher salt, freshly ground pepper', 'Celery leaves and chopped Granny Smith apple (for serving)']
Place celery root and carrots in a large pot; add 6 cups water. Bring to a simmer over medium heat; cook until tender, 30–35 minutes. Let cool slightly. Purée in a blender with yogurt, honey, coriander, and ginger until smooth; season with salt and pepper.
Serve soup topped with celery leaves and apple.
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