Saute the onion, celery root and 2 teaspoons of kosher salt for 10 minutes in oil over medium high heat, stirring often or until slightly browned and the onion is translucent.
Melt the butter. Stir in the curry powder, parsnip, fennel, romanesco and remaining teaspoon of salt. Pour in the stock and water.
Cover and lower the heat to medium. Cook for 10 minutes or until fork tender. Puree. Top with turmeric, cilantro, and jalapeno if using.