Carrot Celeriac and Chilli Soup (Printable)

Velvety smooth spiced soup with root vegetables and gentle chilli warmth

# What You Need:

→ Vegetables

01 - 2 cups carrots, peeled and diced
02 - 1.25 cups 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 tablespoon fresh lemon juice

→ Seasoning & Garnish

13 - Salt and freshly ground black pepper to taste
14 - 2 tablespoons fresh coriander or parsley, chopped (optional)
15 - Coconut yogurt or dairy-free swirl (optional)

# Steps:

01 - Heat olive oil in a large saucepan over medium heat. Add onion and garlic, sautéing for 2 to 3 minutes until softened and fragrant.
02 - Stir in chilli and all spices, cooking for 1 minute until the spices release their aromas and coat the base of the pan.
03 - Add carrots and celeriac to the pan, stirring thoroughly to coat all vegetables with the spice mixture.
04 - Pour in vegetable stock and bring to a boil. Reduce heat to medium-low and simmer for 25 to 30 minutes until vegetables are very tender and easily pierced with a fork.
05 - Remove from heat. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer in batches to a countertop blender and process until completely smooth.
06 - Stir in lemon juice and season with salt and freshly ground black pepper to your desired taste.
07 - Ladle soup into bowls and garnish with fresh herbs and a swirl of coconut yogurt if desired.

# Expert Tips:

01 -
  • The earthy celeriac acts like a secret thickener making every spoonful feel incredibly luxurious without any heavy cream.
  • That tiny hint of chilli does not just add heat it actually wakes up the sweetness of the roasted carrots in a surprising way.
02 -
  • Cutting the celeriac and carrots into similar sized cubes ensures they finish cooking at exactly the same time.
  • Adding the lemon juice only after you turn off the heat preserves its bright and zesty personality.
03 -
  • Roast the carrots and celeriac for ten minutes before boiling if you want an even deeper caramelized flavor.
  • Always taste for salt before serving because the celeriac can absorb quite a bit of seasoning during the simmer.
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