Carrot Celeriac and Chilli Soup (Printable)

Sweet carrots and earthy celeriac unite in a warming spiced broth, creating a velvety and nourishing bowl of comfort.

# Ingredient List:

→ Vegetables

01 - 2 cups carrots, peeled and chopped
02 - 1.25 cups 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 - 4 cups vegetable stock, gluten-free
08 - 1 tablespoon olive oil

→ Spices & 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:

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

# Expert Hints:

01 -
  • It comes together in under an hour, but tastes like you've been tending to it all day.
  • The spices bloom in a way that makes your kitchen smell incredible without any fussy technique.
  • Once blended, it's naturally creamy without a drop of cream, which feels like getting away with something delicious.
02 -
  • Don't skip the 5-minute vegetable toast before adding stock—this step is what prevents the soup from tasting one-dimensional and watery.
  • Blend the soup thoroughly; lumps of unblended celeriac can be slightly grainy rather than creamy, which changes the entire experience.
03 -
  • Make a double batch and freeze half in portions; it defrosts beautifully and becomes a reliable comfort meal on weeks when cooking feels like too much.
  • If you're using a regular blender instead of an immersion blender, let the soup cool slightly first to avoid pressure building inside the blender and making a mess.
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