Carrot, Celeriac, and Chilli Soup (Printable)

Sweet carrots and earthy celeriac blend in a warming spiced broth with gentle chilli heat.

# What You Need:

→ Vegetables

01 - 1.1 lb carrots, peeled and chopped
02 - 10.6 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 tablespoon olive oil

→ Spices & Seasoning

09 - 1 teaspoon ground cumin
10 - 0.5 teaspoon ground coriander
11 - 0.5 teaspoon ground turmeric
12 - 0.25 teaspoon ground black pepper
13 - Salt to taste

→ Optional Garnish

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

# Steps:

01 - Heat the olive oil in a large saucepan over medium heat. Add the diced onion and sauté for 3-4 minutes until softened and translucent.
02 - Add the minced garlic and finely chopped red chilli, cooking for 1 minute until fragrant and the raw edge of the garlic mellows.
03 - Stir in the chopped carrots, diced celeriac, and diced potato. Cook for 5 minutes, stirring occasionally to ensure even cooking and prevent sticking.
04 - Add the ground cumin, ground coriander, ground turmeric, and black pepper. Stir well to coat all vegetables evenly in the spices and toast for 1 minute.
05 - Pour in the vegetable stock and bring to a boil. Reduce heat and simmer gently for 20-25 minutes until all vegetables are completely soft and tender.
06 - Remove from heat. Using an immersion blender, blend the soup until completely smooth. Alternatively, carefully transfer the soup to a blender in batches and purée until smooth.
07 - Season with salt to taste. If the soup is too thick, thin with additional hot water or vegetable stock until you reach your desired consistency.
08 - Ladle the soup into bowls and garnish with fresh coriander leaves, a swirl of vegan yogurt or coconut cream, and extra chilli slices if desired.

# Expert Tips:

01 -
  • It feels indulgent but tastes like something your body actually wants, especially on days when you need gentleness.
  • The whole thing comes together in under an hour, which means you can have something nourishing without fussing all evening.
  • The spice balance is forgiving—you control the heat, so whether you're cooking for someone who loves fire or prefers subtlety, this adapts to your table.
02 -
  • Don't blend while the soup is still boiling—let it cool for a minute or two first, or the heat will make it splatter everywhere, which I learned the uncomfortable way.
  • The spices need those early minutes in hot oil to release their essential oils; adding them after the stock goes in makes them taste muted and one-dimensional.
03 -
  • If your immersion blender is struggling, let the soup cool slightly more and work in smaller batches—forcing it only heats the motor unnecessarily.
  • The soup keeps for three days in the fridge and freezes beautifully for up to two months, which means making a double batch is actually smart planning, not overthinking.
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