Carrot, Celeriac and Chilli Soup (Print View)

Sweet carrots and earthy celeriac blended with warming spices in a creamy, comforting bowl.

# Components:

→ Vegetables

01 - 1.1 lbs carrots, peeled and chopped
02 - 10.5 oz 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 - 4.2 cups vegetable stock
08 - 1 tbsp olive oil

→ Spices & Seasoning

09 - 1 tsp ground cumin
10 - 1/2 tsp ground coriander
11 - 1/2 tsp ground turmeric
12 - 1/4 tsp ground black pepper
13 - Salt, to taste

→ Optional Garnish

14 - Fresh coriander leaves
15 - Vegan yogurt or coconut cream
16 - Extra chilli slices

# Directions:

01 - Heat olive oil in a large saucepan over medium heat. Add diced onion and cook for 3-4 minutes until softened and translucent.
02 - Stir in minced garlic and chopped red chilli. Cook for 1 minute until fragrant, being careful not to burn the garlic.
03 - Add carrots, celeriac, and potato to the pan. Cook for 5 minutes, stirring occasionally to lightly coat in oil and begin softening.
04 - Sprinkle in cumin, coriander, turmeric, and black pepper. Stir thoroughly to evenly coat all vegetables with the spice blend.
05 - Pour in vegetable stock and bring to a boil. Reduce heat to low and simmer covered for 20-25 minutes until all vegetables are completely tender when pierced with a fork.
06 - Remove from heat. Puree using an immersion blender until completely smooth, or transfer in batches to a countertop blender.
07 - Season with salt to taste. If consistency is too thick, add additional hot water or stock 1/4 cup at a time until desired thickness is reached.
08 - Ladle hot soup into bowls. Top with fresh coriander leaves, a swirl of vegan yogurt or coconut cream, and additional chilli slices if preferred.

# Expert Advice:

01 -
  • The way celeriac's earthy sweetness balances with carrots creates depth you'd never expect from such humble ingredients
  • That gentle chilli hum at the back of each spoonful makes this soup feel alive without overwhelming anyone who's sensitive to heat
  • It comes together in under an hour but tastes like something that simmered all afternoon
02 -
  • Adding a small piece of fresh ginger with the garlic and chilli elevates this from good soup to something people will remember
  • The soup thickens as it sits, so if you're making it ahead, keep some extra stock or hot water handy to thin it when reheating
  • If you only have dried chilli flakes, start with half the amount and taste as you go, because they pack more concentrated heat than fresh
03 -
  • Use the smallest holes on a box grater to prep your garlic and chilli in seconds instead of chopping them by hand
  • If the soup tastes flat, add a tiny pinch more salt and a squeeze of lemon juice to wake up all the spices
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