Carrot Celeriac Chilli Soup

There's something about a bowl of vibrant orange soup that just feels like medicine in the best possible way. I stumbled onto this particular combination on a grey Tuesday afternoon when my fridge was looking sparse but my spice rack was full, and somehow the earthy celeriac and sweet carrots just made perfect sense together. The chilli isn't aggressive—it's more of a warm whisper that lets you taste everything else first. Now it's become one of those soups I make when I want to feel genuinely nourished, not just fed.

I made this for my mum when she was recovering from being unwell, and she actually asked for seconds, which never happens with soup. The celeriac adds this unexpected depth that reminds you there's more to root vegetables than just carrots, and watching her face when she realised it was completely plant-based felt like a small victory in my kitchen.

Ingredients

• Carrots, 500g peeled and diced: These are your sweetness anchor—don't skip peeling because the skin can make the soup slightly bitter once blended.
• Celeriac, 300g peeled and diced: The unsung hero that adds an almost nutty earthiness; if you can't find it, parsnip works but tastes noticeably different.
• Medium onion, chopped: Sauté this properly until it's soft and slightly golden, never rush this step.
• Garlic cloves, 2 minced: Fresh garlic makes an enormous difference here, so please don't use jarred.
• Red chilli, 1 deseeded and finely chopped: Start with half if heat worries you; you can always add more but can't take it back.
• Ground cumin, 1 tsp: This brings warmth and a subtle earthiness that ties all the vegetables together.
• Ground coriander, 1 tsp: Adds brightness and a faint citrus note without needing to squeeze extra lemon.
• Ground turmeric, 1/2 tsp: The anti-inflammatory superstar, though don't overdo it or it becomes medicinal-tasting.
• Smoked paprika, 1/2 tsp: Gives you a whisper of smokiness and makes the soup look even more appetising.
• Vegetable stock, 1 litre: Homemade is genuinely better here if you have it, but good quality shop-bought works fine.
• Olive oil, 2 tbsp: Use something you actually like the taste of, not the cheapest bottle.
• Lemon juice, from 1/2 lemon: This brightens everything at the end and stops the soup tasting one-dimensional.
• Salt and freshly ground black pepper: Taste as you go because you're the judge of seasoning, not me.
• Fresh coriander or parsley, chopped: Optional but honestly transforms the bowl from good to memorable.
• Coconut yogurt or dairy-free swirl: A little dollop adds richness and creaminess without dairy.

Instructions

Warm your base:

Heat the olive oil in a large saucepan over medium heat, then add your chopped onion and minced garlic. You want them soft and translucent after 2 to 3 minutes, filling your kitchen with that sweet, cooked garlic smell.

Wake up the spices:

Stir in the chilli and all the ground spices—cumin, coriander, turmeric, and paprika—cooking for just 1 minute. You'll notice the aroma instantly shift to something warm and toasty; that's exactly what you're after.

Add the vegetables:

Tip in your diced carrots and celeriac, stirring so they get coated in that fragrant oil and spice mixture. Everything should smell incredible at this point.

Simmer gently:

Pour in the vegetable stock and bring it to a boil, then immediately reduce the heat and let it simmer for 25 to 30 minutes until the vegetables are completely tender and break apart easily with a spoon.

Blend to silky smoothness:

Using an immersion blender, blend the soup right in the pan until it's completely smooth and creamy—this usually takes a minute or two of careful blending. If using a countertop blender, work in batches and be careful with hot liquid.

Finish with brightness:

Stir in the lemon juice and taste for seasoning, adjusting salt and pepper until it feels balanced and alive on your tongue.

Serve with intention:

Ladle into bowls and finish with a sprinkle of fresh herbs and a small swirl of coconut yogurt if you fancy it. Each bowl should look as good as it tastes.

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There was one morning when my neighbour popped round just as I was finishing this soup, and she ended up staying for a bowl and we talked for an hour. That's when I realised this isn't just a recipe—it's actually an invitation to slow down for twenty minutes and taste something that feels thoughtful.

Why This Combination Works

Carrots bring natural sweetness, celeriac adds earthy depth, and the chilli doesn't dominate—it just whispers. The spices (cumin, coriander, turmeric) are warm and grounding rather than aggressive, so they let you taste the vegetables instead of masking them. It's the kind of soup that feels simple but proves that simplicity takes genuine thought.

Making It Your Own

This recipe is genuinely flexible without becoming completely different. You can lean into the warmth by adding more turmeric, or dial up the heat with extra chilli if you like spice with more attitude. Some people add a splash of coconut milk for richness, others add ginger for a zing—both work beautifully. The skeleton of the recipe is strong enough that you can play with it.

Storage, Make-Ahead, and Last-Minute Thoughts

This soup keeps beautifully in the fridge for three days and freezes like a dream for up to three months—I often make a double batch on a Sunday and lunch myself through the week. It actually tastes even better the next day when the flavours have properly settled, so don't be shy about making it ahead. Defrost overnight in the fridge and reheat gently, adding a splash of stock if it's thickened up too much.

• Serve it with good bread, grilled cheese, or just on its own if you're eating light.
• A tiny swirl of coconut yogurt or even a drizzle of good olive oil lifts it into something fancy-feeling with minimal effort.
• If you have a blender that isn't an immersion blender, work in small batches and let the soup cool slightly first so you don't end up wearing it.

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This soup has somehow become my comfort in a bowl, the thing I make when I want to feel looked after or when I want to look after someone else. It's simple, it's kind, and it always delivers.

Recipe Questions & Answers

→ Can I make this soup ahead of time?

Absolutely. This soup actually improves in flavour after 1-2 days in the refrigerator as the spices meld together. Store in an airtight container for up to 4 days and reheat gently on the hob.

→ What can I use instead of celeriac?

Parsnips or sweet potato work brilliantly as substitutes. Both bring natural sweetness and similar texture when blended. Parsnip offers a slightly peppery note, while sweet potato adds creaminess.

→ How can I adjust the spice level?

Start with half the chilli as suggested, then taste after blending. You can always add more chopped chilli or a pinch of cayenne. For extra heat, include some chilli seeds or add a dash of hot sauce before serving.

→ Is this suitable for freezing?

Yes, freeze in portions for up to 3 months. Allow to cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat slowly, adding a splash of water if needed.

→ Can I use different spices?

The spice blend is flexible. Try adding fresh ginger root with the garlic, or swap smoked paprika for regular paprika if you prefer. A pinch of cinnamon or nutmeg enhances the natural sweetness of the carrots.

→ What makes this gut-friendly?

Celeriac contains prebiotic fibre that feeds beneficial gut bacteria, while carrots provide gentle soluble fibre. The combination of cooked vegetables and aromatic spices creates an easily digestible, soothing meal.