Carrot Celeriac and Chilli Soup (Printer-friendly)

Sweet carrots and earthy celeriac blended with warming spices and gentle chilli heat in a smooth, comforting bowl.

# What You'll Need:

→ Vegetables

01 - 17.6 oz carrots, peeled and chopped
02 - 10.6 oz celeriac, peeled and diced
03 - 1 large onion, diced
04 - 2 cloves garlic, minced
05 - 1 medium red chilli, deseeded and finely chopped
06 - 1 medium potato, peeled and diced

→ Liquids

07 - 33.8 fl oz gluten-free vegetable stock
08 - 1 tablespoon olive oil

→ Spices and Seasoning

09 - 1 teaspoon ground cumin
10 - 0.5 teaspoon ground coriander
11 - 0.5 teaspoon ground turmeric
12 - 0.25 teaspoon ground black pepper
13 - Salt to taste

→ Optional Garnish

14 - Fresh coriander leaves
15 - Vegan yogurt or coconut cream
16 - Extra chilli slices

# How to Make It:

01 - Heat olive oil in a large saucepan over medium heat. Add diced onion and sauté for 3 to 4 minutes until softened and translucent.
02 - Add minced garlic and chopped red chilli to the pan, cooking for 1 minute until fragrant.
03 - Stir in chopped carrots, diced celeriac, and diced potato. Cook for 5 minutes, stirring occasionally to prevent sticking.
04 - Add ground cumin, ground coriander, ground turmeric, and black pepper. Stir well to evenly coat the vegetables with the spices.
05 - Pour in vegetable stock and bring to a boil over high heat. Reduce heat to low and simmer for 20 to 25 minutes until all vegetables are completely tender.
06 - Remove from heat and blend using an immersion blender until smooth, or carefully blend in batches using a standard blender.
07 - Season with salt to taste. If the soup is too thick, add hot water or extra stock in small amounts to achieve desired consistency.
08 - Ladle soup into bowls and top with fresh coriander leaves, a swirl of vegan yogurt or coconut cream, and additional chilli slices if desired.

# Expert Suggestions:

01 -
  • It tastes indulgent but leaves you feeling genuinely nourished, not heavy or regretful afterward.
  • The spice balance is perfectly calibrated so the chilli whispers rather than shouts, creating depth instead of heat.
  • Ready in under an hour with almost no fussing, yet it tastes like you've spent the afternoon on it.
02 -
  • Don't blend immediately after cooking; let it cool for a minute or two so you don't accidentally scald yourself or create a pressurized explosion in the blender.
  • The potato is essential not optional—it creates creaminess from within rather than from cream, and that's what makes this soup special and light at the same time.
  • Taste as you season; salt brings out the sweetness of carrots but too much drowns the celeriac's delicate earthiness.
03 -
  • If you have fresh ginger, mince a small piece and add it with the garlic—it deepens the healing quality of the soup without being obvious.
  • For extra richness, swirl in a teaspoon of tahini or coconut cream to individual bowls instead of adding it to the whole pot; this gives people control over their own richness level.
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