Carrot Celeriac Chilli Soup (Printer-friendly)

Sweet carrots and earthy celeriac blended with aromatic spices in a smooth, warming bowl.

# What You 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 tsp ground cumin
07 - 1 tsp ground coriander
08 - 1/2 tsp ground turmeric
09 - 1/2 tsp smoked paprika

→ Liquids

10 - 4 1/4 cups vegetable stock, gluten-free
11 - 2 tbsp olive oil
12 - 1/2 tbsp lemon juice

→ Seasoning & Garnish

13 - Salt and freshly ground black pepper to taste
14 - Fresh coriander or parsley, chopped
15 - Coconut yogurt for swirl

# Steps:

01 - Heat olive oil in a large saucepan over medium heat. Add chopped onion and minced garlic, sauté for 2 to 3 minutes until softened and fragrant.
02 - Stir in the chopped chilli and all ground spices including cumin, coriander, turmeric, and smoked paprika. Cook for 1 minute until the spices become fragrant.
03 - Add the diced carrots and celeriac to the pan, stirring thoroughly to coat all vegetables evenly with the spice mixture.
04 - Pour in the vegetable stock and bring the mixture to a boil. Reduce heat to 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, carefully transfer in batches to a countertop blender and puree until desired consistency is reached.
06 - Stir in the lemon juice to brighten the flavors. Season thoroughly with salt and freshly ground black pepper to taste.
07 - Ladle soup into serving bowls. Top with fresh chopped herbs and a swirl of coconut yogurt if desired, and serve immediately.

# Top Tips:

01 -
  • The marriage of sweet carrots and earthy celeriac creates this incredibly complex flavor that tastes like you spent hours cooking, though it only needs 45 minutes from start to finish.
  • The gentle warmth from chilli doesnt overwhelm but instead opens up your senses to fully appreciate the layered spices as they bloom in each spoonful.
02 -
  • Dont rush the simmering stage, as the vegetables need to become completely tender for the smoothest texture, a lesson I learned after an early batch turned out slightly grainy.
  • If youre using a countertop blender instead of an immersion blender, work in small batches and cover the lid with a kitchen towel to prevent hot soup from escaping.
03 -
  • To prep celeriac without frustration, slice off the top and bottom to create flat surfaces, then use a sharp knife to cut away the skin in downward strokes, following the contour of the vegetable.
  • Reserve a small amount of the vegetable stock and only add it during blending if needed, as this gives you more control over the final consistency.
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