Root Vegetable Soup with Poblano Oil Pomegranate Seeds

Ingredients

• 2 pounds (about 5 medium) celery roots, peeled
• 1 1/2 pounds (about 5 medium) parsnips, peeled
• 1/2 cup (1 stick) unsalted butter
• 1 pound (1 large) yellow onion, peeled and thinly sliced
• 5 garlic cloves, peeled and grated or minced
• 4 cups vegetable stock
• 1 cup heavy cream
• 1 tablespoon sea salt, plus more to taste
• 1/2 cup extra-virgin olive oil
• 1 medium poblano pepper, stemmed, halved, and seeded
• 6 tablespoons pomegranate seeds
• 2 limes, zest and juice
• 1/2 teaspoon coarsely ground black pepper

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