In addition to what the others said about mirepoix, or stock, soups are experienced as more full-bodied or wholehearted when celery root is added. The earthy, bitter taste can be balanced by the right combination of sweetness (from other vegetables) and saltiness or used as intensifying effect for a strong umami taste, e.g. in poultry stock.

I haven’t met anyone who specifically disliked the taste of celery root in soups yet.

Out of curiosity, do you also dislike other earthy tastes, like truffles, lamb, champignons, girolles?