Carrot Celeriac and Chilli Soup

There's something almost magical about the moment a pile of humble root vegetables transforms into something silky and alive on your tongue. I discovered this soup on a particularly grey afternoon when my kitchen smelled like nothing at all, and I wanted to change that. The combination of sweet carrots, earthy celeriac, and that unexpected warmth from the chilli felt like it was designed to lift a mood, so I started chopping. What emerged was far better than I'd anticipated—a bowl of pure comfort that somehow managed to feel both nourishing and genuinely exciting.

I made this for a friend who was recovering from feeling run down, and watching her face light up at that first spoonful reminded me why cooking for people matters. She asked for the recipe immediately, then admitted she'd been living on uninspired meals for weeks. Now she texts me photos of her batches, and somehow that's become its own small joy.

Ingredients

• Carrots, 500 g: Choose ones that feel firm and sweet; the larger the carrot, the more natural sugar it brings to the broth, which balances the chilli beautifully.
• Celeriac, 300 g: This is the secret ingredient that gives the soup its distinctive earthy depth—don't skip it or substitute with celery, as the flavour won't be the same.
• Onion, 1 large: The foundation of everything; take your time softening it so it releases its natural sweetness into the oil.
• Garlic, 2 cloves: Mince it finely so it disperses evenly and doesn't leave you with harsh bites of raw garlic.
• Red chilli, 1 medium: Deseed it if you prefer gentle warmth, or leave the seeds in if you like more heat; either way, mince it small so the warmth is distributed throughout.
• Potato, 1 medium: This starch is what makes the soup naturally creamy when blended, so it's doing real work here despite seeming optional.
• Vegetable stock, 1 L: Use one you actually like drinking; poor-quality stock will make itself known in the final soup.
• Olive oil, 1 tbsp: Good oil matters here since it's not being cooked to death; use something you wouldn't mind drizzling over finished soup.
• Ground cumin, 1 tsp: This spice warms and rounds out the vegetable flavours in a way that feels almost invisible until it's missing.
• Ground coriander, 1/2 tsp: It adds a subtle citrus note that lifts the earthiness of the celeriac.
• Ground turmeric, 1/2 tsp: Beyond the golden colour, this brings an ancient earthiness and those gut-health properties the soup is known for.
• Black pepper, 1/4 tsp: A whisper rather than a shout; it's there to sharpen the other spices without announcing itself.
• Salt: Add it at the end so you can taste and season to your preference rather than guessing.

Instructions

Warm the oil and soften the onion:

Pour the olive oil into your saucepan and let it heat gently over medium heat. The oil should shimmer slightly but never smoke. Add the diced onion and let it soften for 3–4 minutes, stirring occasionally; you're looking for it to turn translucent and sweet-smelling, which is when you know it's ready for the next step.

Build the aromatic base:

Add the minced garlic and finely chopped chilli, stirring constantly for just 1 minute. This short cooking time is crucial—it releases the fragrance without letting the garlic burn, which would turn bitter and ruin everything.

Add the vegetables and let them toast:

Stir in your chopped carrots, celeriac, and potato, then cook for 5 minutes while stirring occasionally. You're giving the vegetables a chance to brown slightly and absorb the aromatic oil, which deepens their flavour before any liquid goes in.

Scatter in the spices:

Add the cumin, coriander, turmeric, and black pepper all at once, stirring well so every piece of vegetable gets coated in the spice blend. This is when your kitchen will smell almost impossibly good, which is the signal you're doing it right.

Pour in the stock and simmer:

Add the vegetable stock, bring it to a boil (this takes about 3–4 minutes), then immediately reduce the heat and let it simmer gently for 20–25 minutes. You'll know it's done when you can easily pierce any carrot or celeriac piece with a fork.

Blend until silky:

Remove the saucepan from heat and blend the soup using an immersion blender until completely smooth, or work in batches in a regular blender if you prefer. I find the immersion blender easier and less likely to splash hot soup everywhere, but either method works.

Taste and adjust:

Season with salt to your preference, tasting as you go. If the soup feels too thick, add a splash of hot water or extra stock until it reaches the consistency you like—this soup should be pourable but still substantial.

Serve with intention:

Ladle into bowls and top with fresh coriander leaves, a generous swirl of vegan yogurt or coconut cream, and extra chilli slices if you want more heat. The toppings aren't just decoration; they add texture and complexity to each spoonful.

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There's a particular quietness that settles over a kitchen when something warm and healing is coming together. This soup has become one of those dishes I find myself making without consulting a recipe anymore, just muscle memory and instinct, which feels like the highest compliment a recipe can receive.

The Secret Behind the Creaminess

The potato is genuinely doing the heavy lifting here, and most people never realize it because the soup tastes like it contains cream. When you blend starchy vegetables like potato together with the natural sugars in carrot, you create something with a luxurious mouthfeel entirely through technique, not ingredients. This is why you can't just swap the potato for extra carrot—the starch is essential to the final texture, and skipping it leaves you with a thinner, less satisfying soup.

The Spice Balance Matters More Than You'd Think

The turmeric, cumin, and coriander work together in a way that's greater than their individual parts. Turmeric alone would taste medicinal, but paired with the warmth of cumin and the subtle citrus of coriander, it becomes something rounded and almost luxurious. I learned this the hard way by once doubling the turmeric thinking more would mean more health benefits—it didn't, it just tasted aggressive. The recipe as written has found the sweet spot, so I'd encourage you to follow it exactly the first time.

Customizing Without Losing the Soul

The recipe is flexible enough to accommodate your preferences without becoming a different dish entirely. If you add fresh ginger (which I often do in winter), add it with the garlic and let it cook for the same minute; it'll marry with the other aromatics beautifully. The chilli heat can be dialled up or down based on who you're cooking for, and the garnishes are genuinely optional but recommended. If you want extra nourishment, a small handful of fresh spinach stirred in just before blending adds green nutrients without changing the flavour noticeably.

• Ginger is worth experimenting with—a thumb-sized piece peeled and minced adds a subtle warmth that makes the soup feel even more like medicine.
• Coconut cream as a garnish is richer than vegan yogurt but equally delicious; choose based on your mood and what's in your pantry.
• Serve this alongside something with texture, like toasted seeds or crackers, because the soup itself is smooth and you'll want that contrast.

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This soup is one of those recipes that proves simple ingredients and thoughtful technique are all you need to create something genuinely nourishing. Make it once, and you'll understand why it keeps appearing on tables.

Recipe Q&A

→ Can I freeze this soup?

Yes, this soup freezes beautifully. Allow it to cool completely before transferring to airtight containers. It will keep for up to 3 months in the freezer. Thaw overnight in the refrigerator and reheat gently, adding a splash of water if needed.

→ How can I make it creamier?

For extra richness, blend in a tablespoon of coconut cream or add a small amount of soaked cashews during blending. The potato already provides natural creaminess, but these additions elevate the texture further.

→ Is this suitable for meal prep?

Absolutely. This soup actually develops more flavour after sitting overnight. Prepare a batch on Sunday and portion into containers for easy lunches throughout the week. Reheat gently on the stovetop.

→ Can I use other root vegetables?

Parsnips or sweet potato work beautifully as substitutes for either carrots or celeriac. Keep the total weight roughly the same to maintain the soup's consistency and cooking time.

→ How spicy is this soup?

The heat level is gentle and warming rather than fiery. One medium chilli with seeds removed creates a subtle background warmth. Adjust by adding more chilli or leaving some seeds for extra kick.

→ What can I serve alongside this?

Crusty gluten-free bread, toasted pumpkin seeds, or a simple green salad complement this soup perfectly. The garnishes of vegan yogurt and fresh coriander add cooling and fresh elements.