Carrot Celeriac Chilli Soup (Printable)

A warming, vibrant blend of sweet carrots, earthy celeriac, and gentle chilli in a spiced broth. Perfect for comforting meals.

# What You Need:

→ Vegetables

01 - 1 lb 2 oz carrots, peeled and diced
02 - 10.6 oz 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 tsp ground cumin
07 - 1 tsp ground coriander
08 - 1/2 tsp ground turmeric
09 - 1/2 tsp smoked paprika

→ Liquids

10 - 4 cups vegetable stock
11 - 2 tbsp olive oil
12 - 1/2 lemon, juiced

→ Seasoning & Garnish

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

# Step-by-Step:

01 - Heat olive oil in large saucepan over medium heat. Add onion and garlic, sauté for 2-3 minutes until softened.
02 - Stir in chilli and all spices. Cook for 1 minute until fragrant.
03 - Add carrots and celeriac, stir to coat evenly with spices.
04 - Pour in vegetable stock and bring to boil. Reduce heat and simmer for 25-30 minutes until vegetables are very tender.
05 - Remove from heat. Blend soup using immersion blender until smooth and creamy, or work in batches with countertop blender.
06 - Stir in lemon juice. Season with salt and pepper to taste.
07 - Ladle into bowls and garnish with fresh herbs and coconut yogurt swirl if desired.

# Expert Suggestions:

01 -
  • The balance of sweetness from carrots with the gentle earthiness of celeriac creates this incredibly satisfying depth that store-bought soups simply cannot match.
  • Its incredibly forgiving and adaptable - Ive made this when Im feeling under the weather and somehow chopped everything haphazardly, and it still turns out beautifully every time.
02 -
  • Dont rush the initial sautéing of spices - those 60 seconds of blooming them in oil makes an astonishing difference in depth of flavor that I missed completely the first few times I made this.
  • The soup thickens considerably as it cools, so if youre making it ahead, you might want to add a splash more stock when reheating to reach your desired consistency.
03 -
  • For an intensified flavor, roast your carrots and celeriac with just a light coating of oil at 400°F for 25 minutes before adding them to the soup - the caramelization adds remarkable depth.
  • Save the leafy tops of your celeriac if its attached - they make a fantastic flavor-packed garnish when finely chopped and sprinkled over the finished soup.
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