Carrot Celeriac and Chilli Soup

I used to avoid celeriac because it looked like a dusty stone found in a deep forest. One Tuesday afternoon when the rain would not stop I finally decided to peel back that gnarly skin. The smell of earthy celery mixed with the sweetness of carrots immediately changed my mood. Now this soup is what I crave whenever the sky turns grey. It is a vibrant bowl of liquid sunshine.

I once served this to a friend who claimed to hate vegetables and watched him ask for thirds. We sat by the window and the steam from the bowls fogged up the glass while we talked for hours. It was one of those rare moments where the food just simplified everything. Even the kitchen felt warmer that evening.

Ingredients

• Carrots: Choose the firmest ones you can find because their natural sugars are the backbone of the entire flavor profile.
• Celeriac: Do not be intimidated by the rough exterior since the creamy white flesh inside is worth the effort of peeling.
• Red Chilli: Removing the seeds allows the heat to stay gentle and manageable for everyone at the table.
• Spiced Aromatics: Combining cumin and turmeric creates a golden hue that makes the soup look as good as it tastes.
• Vegetable Stock: High quality stock ensures the soup has a deep savory base that supports the lighter vegetable notes.
• Lemon Juice: A squeeze at the very end acts like a bright light turning the earthy tones into something truly refreshing.

Instructions

Soften the base:

Warm the olive oil and let the onions and garlic gently sizzle until they are translucent and sweet.

Bloom the spices:

Stir in the chilli and dry spices for just a minute to release their essential oils without burning them.

Coat the vegetables:

Toss the diced carrots and celeriac into the pan and stir them well so every piece is colored by the golden spices.

Simmer to perfection:

Pour in the stock and let the pot bubble softly until the vegetables are tender enough to crush against the side.

Blend into velvet:

Use your immersion blender to transform the chunky mixture into a smooth and incredibly creamy golden liquid.

Final seasoning:

Add the lemon juice and a pinch of salt then watch the flavors instantly come to life.

Save

I remember spilling a bit of turmeric on my favorite apron during the first batch and laughing instead of being upset. That stain is still there and it reminds me of the first time this house truly smelled like a home.

Picking Your Roots

Celeriac is often tucked away in the corner of the produce section looking a bit unloved. I have learned that the smaller ones tend to be sweeter and less woody in texture. When you peel it just be bold and take off enough to reach the pale white core. It might seem wasteful but that is where all the magic happens.

Texture Secrets

Some days I like to leave a few small chunks of carrot for a bit of contrast. If you want a restaurant style finish you can pour the blended soup through a fine sieve. I usually skip that step because the rustic thickness feels more comforting on a cold night. The immersion blender is definitely your best friend for this specific task.

Serving Suggestions

A dollop of coconut yogurt on top creates a beautiful swirl and adds a lovely cooling element. I love how the white contrast looks against the deep orange of the soup. You can also experiment with different toppings depending on what is in your pantry.

• Toasted pumpkin seeds add a crunch that balances the silky texture perfectly.
• A sprinkle of fresh coriander brings a floral note that cuts through the earthy spices.
• Crusty bread is mandatory for wiping the bowl clean at the very end.

Save

This soup is more than a meal it is a warm hug in a bowl that I hope you enjoy as much as I do. May your kitchen be filled with the wonderful scent of toasted cumin and sweet carrots.

Recipe FAQs

→ Can I make this soup ahead of time?

Absolutely. This soup actually improves in flavour after a day or two in the refrigerator. Store in an airtight container for up to 4 days, or freeze for up to 3 months. Thaw overnight before reheating gently.

→ What can I use instead of celeriac?

Parsnip, sweet potato, or turnip work beautifully as alternatives. They'll bring slightly different flavour notes but maintain that earthy sweetness and creamy texture when blended.

→ How can I make this soup creamy without dairy?

The natural starches in celeriac create body when blended. For extra richness, stir in coconut milk, cashew cream, or add a potato during cooking. A swirl of coconut yogurt at serving adds luxurious creaminess.

→ Is this suitable for batch cooking?

Perfect for batch preparation. Double or triple the recipe and freeze individual portions. The texture remains excellent after freezing. Just add a splash of water or stock when reheating if it seems too thick.

→ How do I adjust the spice level?

Start with half the chilli and taste after blending. You can always add more. Reduce the smoked paprika for milder flavour, or add a pinch of cayenne if you prefer more heat. The spices are forgiving and easily adjustable.

→ What should I serve with this soup?

Crusty gluten-free bread, warm naan, or homemade crackers make excellent accompaniments. A side salad adds fresh contrast. For a complete meal, top with roasted chickpeas or seeds for extra protein.