Peel and chop up onion and start cooking it in a pot with little olive oil. Add in peeled garlic, chopped celery root, halved cherry tomatoes, twigs of parsley. Season it with salt and cook for a couple of minutes while stirring so it starts to brown up a little.
Add in 3 dl of water and cook for 15 minutes until veggies soften up then blend it to smooth texture.
Pour in 1 l of hot water (or soup stock). Peel and thinly grate carrots and add it in, also add in polenta while stirring. Cook for 5 minutes until done. Taste and season accordantly with salt and black pepper, sprinkle with chopped chives and serve hot.
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