Carrot Celeriac Chilli Soup (Printable Version)

Sweet carrots and earthy celeriac blended with aromatic spices in a warming broth, finished with a gentle chilli kick.

# Ingredient List:

→ Vegetables

01 - 2 cups carrots, peeled and diced
02 - 1.5 cups celeriac, peeled and diced
03 - 1 medium onion, chopped
04 - 2 garlic cloves, minced

→ Spices & Aromatics

05 - 1 red chilli, deseeded and finely chopped
06 - 1 teaspoon ground cumin
07 - 1 teaspoon ground coriander
08 - 0.5 teaspoon ground turmeric
09 - 0.5 teaspoon smoked paprika

→ Liquids

10 - 4 cups vegetable stock
11 - 2 tablespoons olive oil
12 - 0.5 lemon, juiced

→ Seasoning & Garnish

13 - Salt and freshly ground black pepper to taste
14 - Fresh coriander or parsley, chopped (optional)
15 - Coconut yogurt for swirl (optional)

# Step-by-Step Instructions:

01 - Heat olive oil in a large saucepan over medium heat. Add onion and garlic, sauté for 2-3 minutes until softened and fragrant.
02 - Stir in the chilli and all spices (cumin, coriander, turmeric, paprika). Cook for 1 minute until the flavors become aromatic.
03 - Add carrots and celeriac to the pan, stirring continuously to coat all pieces evenly with the spice mixture.
04 - Pour in vegetable stock and bring to a boil. Reduce heat and simmer for 25-30 minutes until vegetables are very tender and easily pierced with a fork.
05 - Remove from heat. Using an immersion blender, puree the soup until smooth and creamy. Alternatively, blend in batches using a countertop blender and return to pan.
06 - Stir in lemon juice. Taste and adjust seasoning with salt and black pepper as needed.
07 - Ladle soup into bowls and garnish with fresh herbs and a swirl of coconut yogurt if desired.

# Expert Advice:

01 -
  • It comes together in 45 minutes flat, which means weeknight dinner that doesn't feel rushed or boring.
  • One bowl tastes like you've done something good for your body, especially with all those warming spices working their magic.
  • The whole thing is naturally vegan and gluten-free without any of that substitution awkwardness.
02 -
  • Don't skip the proper sautéing of onion and garlic at the start; that caramelised base is what stops this tasting like liquidised vegetables.
  • The immersion blender is your friend here—it blends right in the pan and means less washing up, plus you have more control over the texture than a countertop blender.
03 -
  • Toast your spices briefly in the oil before adding the onion and garlic; this deepens their flavour massively and is worth the extra 30 seconds.
  • If your soup tastes flat at the end, it's usually not salt—it's lemon juice, so always taste and adjust the acid before you adjust the salt.
Go Back