Carrot Celeriac Chilli Soup (Printable)

Sweet carrots and earthy celeriac in a spiced broth with gentle chilli warmth.

# What You’ll Need:

→ Vegetables

01 - 1 lb 2 oz carrots, peeled and diced
02 - 10.5 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 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 or dairy-free swirl (optional)

# How To Make:

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

# Top Suggestions:

01 -
  • It tastes like you've been stirring a pot for hours, but comes together in under 45 minutes with almost zero fuss.
  • The earthy sweetness of celeriac paired with that gentle chilli heat creates a flavor that feels both grounding and exciting on your tongue.
  • Your gut will thank you—this is the kind of soup that makes you feel like you're actually doing something good for yourself while eating something delicious.
02 -
  • Don't skip the step of blooming the spices in the oil—that single minute of cooking them in the warm oil before adding liquid is what makes them taste vibrant rather than dusty and muted.
  • If your soup breaks or looks grainy after blending, it usually means the heat was too high while blending—lower the temperature next time and blend in shorter bursts rather than one long go.
  • The celeriac is non-negotiable if you want that earthy sophistication, but if you genuinely can't find it, parsnip or sweet potato will give you a different but still delicious soup.
03 -
  • If your stock is unsalted, add a generous pinch of salt earlier in cooking so the vegetables have time to absorb it—if you wait until the end, it tastes like salt was added, rather than being integral to the whole soup.
  • Save a handful of the cooked vegetables before blending if you like a slightly chunky texture—blend the rest smooth, then stir them back in for a soup that has both creaminess and substance.
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