Carrot, Celeriac and Chilli Soup

The first time I made this soup, I'd returned from the farmers market with an ugly knobby celeriac that had been sitting in my crisper drawer for days, staring at me every time I reached for something else. It was a gray rainy Saturday, the kind where the kitchen feels like the only warm place in the house. I peeled away that gnarly skin, revealing the most surprising white interior, and decided to pair it with sweet carrots I'd roasted the night before. The aroma of cumin and coriander hitting the hot onion made my entire apartment feel like somewhere I actually wanted to be. That bowl of soup saved what had been a completely forgettable weekend.

Last winter my friend Sarah came over for what was supposed to be a quick catch up but turned into three hours at the kitchen table while this soup bubbled away on the stove. She's not usually someone who gets excited about vegetables, but she actually went back for seconds and asked for the recipe before she'd even put on her coat. Something about the combination of warming spices and that velvety texture just makes people slow down and stay awhile. Now every time she smells cumin she texts me asking if I'm making it again.

Ingredients

• 500 g carrots: Sweet carrots become the backbone here, so choose ones that feel heavy and firm without any rubbery give
• 300 g celeriac: This celery root adds incredible depth and earthiness that balances the carrot sweetness perfectly
• 1 large onion: A good yellow onion builds that essential savory base, so take those few minutes to let it properly soften
• 2 cloves garlic: Fresh garlic adds aromatic warmth, so mince it right when you need it to preserve its punch
• 1 medium red chilli: Even if you're heat sensitive, keep those seeds in for just enough background warmth to wake up the broth
• 1 medium potato: The secret to restaurant level creaminess without any dairy whatsoever
• 1 L vegetable stock: Homemade stock transforms this into something extraordinary, but a good quality organic one works beautifully too
• 1 tbsp olive oil: Just enough to gently sauté the aromatics without making the soup feel heavy
• 1 tsp ground cumin: Cumin's earthy warmth pairs so naturally with root vegetables, almost like they're meant to be together
• 1/2 tsp ground coriander: This adds a bright citrusy note that lifts all those heavy earthy flavors
• 1/2 tsp ground turmeric: Beyond its health benefits, turmeric gives the soup this gorgeous golden glow that makes it feel special
• 1/4 tsp ground black pepper: Freshly ground pepper makes such a difference here, so don't skip it
• Salt: Taste at the end because stock brands vary wildly in their sodium levels

Instructions

Transfer liquids, oils, and dry ingredients cleanly into bottles and jars while cooking or baking.

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Get your vegetables ready:

Peel and chop everything before you turn on the stove, because once you start cooking, things move quickly and you don't want to be scrambling with a knife while garlic wants to burn.

Warm the olive oil:

Heat that tablespoon of olive oil in your largest saucepan over medium heat until it shimmers slightly, then toss in your diced onion.

Soften the onion:

Let the onion cook for about 3 or 4 minutes until it's translucent and fragrant, stirring occasionally so it doesn't catch or brown.

Add the aromatics:

Throw in your minced garlic and that finely chopped chilli, stirring constantly for just one minute until your kitchen fills with their incredible perfume.

Add the harder vegetables:

Dump in the carrots, celeriac, and potato, giving everything a good stir to coat them in those aromatic oils and let them cook for about 5 minutes.

Toast the spices:

Sprinkle in the cumin, coriander, turmeric, and pepper, stirring constantly for about 30 seconds until the spices are fragrant and clinging to every piece of vegetable.

Add the stock:

Pour in the vegetable stock and bring everything to a gentle boil, then immediately reduce the heat to low and let it simmer for 20 to 25 minutes.

Check for doneness:

The vegetables should be completely tender when pierced with a knife, melting away without any resistance.

Blend until smooth:

Remove the pan from heat and use an immersion blender right in the pot, or carefully transfer batches to a blender, puréeing until completely silky.

Season and serve:

Taste the soup and add salt as needed, then ladle into bowls and finish with fresh coriander, a swirl of coconut cream, and extra chilli slices.

Save

My sister was recovering from surgery last spring and couldn't eat anything heavy, so I brought her a container of this soup. She texted me at midnight to say she'd finished the entire batch and actually felt nourished instead of just full. That text made me realize sometimes the simplest food, made with attention and care, is exactly what people need when they're at their most vulnerable.

Making It Your Own

I've discovered that swapping half the carrots for sweet potatoes creates an incredibly creamy version that feels almost decadent despite being completely whole food based. Sometimes when celeriac isn't available, I use parsnips instead, which bring a slightly different sweetness but still maintain that earthy quality that makes this soup so satisfying.

Perfect Texture Every Time

The secret to that professional smooth texture is letting the vegetables cool slightly before blending, because hot soup expands rapidly and can create a dangerous mess. I learned this the hard way when hot soup burst through the lid of my blender and decorated my entire kitchen ceiling, which was funny only months later.

Serving Suggestions

This soup transforms into a complete meal with some toasted pumpkin seeds scattered on top for crunch and protein. A slice of gluten free bread brushed with olive oil and run under the broiler turns a simple lunch into something that feels like a restaurant experience.

• Make a double batch on Sunday and portion it into glass containers for the easiest work lunches
• The flavors deepen overnight, so this actually tastes better the next day
• Freeze portions in freezer safe bags for those nights when cooking anything feels impossible

Save

Keeps spoons and utensils off counters while cooking, catching drips and keeping your stovetop clean.

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There's something profoundly comforting about a bowl of soup that manages to be both nourishing and deeply satisfying, the kind that makes you feel taken care of from the inside out.

Recipe Questions

→ Can I make this soup ahead of time?

Absolutely. This soup keeps well in the refrigerator for up to 4 days and freezes beautifully for up to 3 months. The flavours actually develop and deepen after a day or two.

→ How can I make this soup extra creamy?

The potato naturally adds creaminess, but you can also swirl in coconut cream or vegan yogurt before serving. For a richer version, try adding a splash of coconut milk during blending.

→ Is this soup spicy?

The chilli provides gentle warmth rather than heat. Adjust the amount or leave it out entirely for a mild version suitable for all palates.

→ What can I serve with this soup?

Gluten-free bread, crackers, or toasted seeds add lovely crunch. A side salad makes it a complete meal, while crusty bread works perfectly for dipping.

→ Can I use other root vegetables?

Yes, parsnips, sweet potato, or butternut squash work beautifully. Keep the total quantity similar for the best consistency and cooking time.