Carrot Celeriac and Chilli Soup

One rainy afternoon, I was rifling through the vegetable drawer when I spotted a lonely celeriac wedged behind some carrots, and something clicked—I'd been craving warmth and comfort, not the heavy kind, but something that would actually make me feel better from the inside out. I threw together what was on hand, added some spices I'd been meaning to use, and ended up with this soup that became my go-to remedy for when I need grounding food that doesn't feel like a chore to make. The vibrant orange color alone lifted my mood before I'd even tasted it.

I made this for a friend who'd been going through a rough patch, and watching her face soften as she tasted it—that moment when good food does what it's supposed to do—reminded me why I cook at all. She asked for the recipe that same evening, and now whenever I see her, she mentions how often she makes it.

Ingredients

• Carrots: Five hundred grams of sweet carrots form the backbone here; they caramelize slightly as they soften, adding natural sweetness that balances the earthiness.
• Celeriac: This knobby root vegetable is the secret—its subtle anise-like flavor adds complexity that lifts this from ordinary to something people can't quite put their finger on.
• Onion: One large onion diced and cooked slowly releases its sugars and creates the savory foundation everything else builds on.
• Garlic: Two cloves minced fine enough to almost disappear into the aromatics, giving warmth without shouting.
• Red chilli: One medium chilli deseeded and finely chopped brings gentle heat that wakes up your palate without dominating the flavor.
• Potato: This humble addition creates that creamy texture without any cream, essential for making the soup feel luxurious.
• Vegetable stock: One liter of good stock makes the difference between soup that tastes like water and soup that tastes like it was made with intention.
• Olive oil: One tablespoon is enough to start the flavor journey without making it feel heavy.
• Ground cumin: One teaspoon adds warmth and earthiness that somehow makes everything taste more like itself.
• Ground coriander: Half a teaspoon brings a bright, almost citrusy note that prevents the soup from feeling monotonous.
• Ground turmeric: Half a teaspoon for both color and its subtle pepperiness, plus all those good things it brings to the table.
• Black pepper: Quarter teaspoon for sharpness that ties everything together at the end.
• Salt: Added to taste because you know your palate better than any recipe does.

Instructions

Start with the base:

Heat your olive oil over medium heat and watch it shimmer before adding the diced onion; you'll know it's right when the smell goes from sharp to sweet after about three to four minutes. This patience pays off—it's the difference between raw and caramelized.

Build the aromatics:

Add your minced garlic and chopped chilli and let them toast for just one minute, breathing in that intoxicating fragrance; you'll feel it before you taste it. Don't let it go longer or the garlic will turn bitter and you'll need to start again.

Introduce the vegetables:

Stir in your carrots, celeriac, and potato and let them sit for a few minutes, occasionally pushing them around the pan so they begin to soften and release their flavors. You're not trying to cook them through yet, just wake them up.

Toast the spices:

Add your cumin, coriander, turmeric, and black pepper and stir it all together until every vegetable piece is coated in spice-tinged oil; this is when the magic happens. The spices bloom and their flavors deepen, setting the tone for everything that follows.

Bring it together:

Pour in your vegetable stock and bring everything to a rolling boil, then immediately turn the heat down and let it simmer gently for twenty to twenty-five minutes until every vegetable is completely soft when you pierce it. The slow simmer lets flavors meld rather than fight.

Transform to silk:

Remove from heat and blend using an immersion blender until completely smooth, working in batches if needed and being careful of the steam; you're creating something that tastes refined and feels nourishing. If you prefer it slightly chunky or if it's thicker than you'd like, adjust now.

Finish and serve:

Season with salt to your taste and add a splash of hot water or stock if it needs loosening, then ladle into bowls and top with whatever garnishes speak to you. A scatter of fresh coriander, a swirl of vegan yogurt or coconut cream, and a few extra chilli slices transform each bowl into something personal.

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There's something almost meditative about making this soup, the way the kitchen fills with warm spice steam and transforms your mood without you realizing it's happening. By the time you're ladling it out, you've already gotten back more than you put in.

The Secret to Depth

The reason this soup doesn't taste one-note is because of how the spices interact; turmeric adds color and earthiness, cumin brings warmth, coriander lifts it all toward something brighter. I learned this by accident once when I grabbed the wrong jar and used way too much coriander—the whole soup suddenly sang in a different key, and I realized these spices aren't just seasonings, they're conversation partners in the pot.

Making It Your Own

Once you understand the bones of this recipe, it becomes endlessly adaptable; I've added ginger when I'm fighting a cold, swapped parsnips for some of the carrot when I want even more sweetness, used coconut milk instead of stock when I'm craving something more luxurious. The structure stays the same but the personality changes with what you need in that moment.

Serving Suggestions and Storage

This soup is one of those rare things that tastes better the next day as the flavors have time to settle and know each other, so making it ahead for the week is genuinely the smarter move. I keep mine in glass containers in the fridge for up to four days, or frozen flat in bags for up to three months, and I've actually forgotten which batch is which because they're all equally good.

• Serve alongside crusty gluten-free bread or scattered with toasted seeds for textural contrast.
• A dollop of vegan yogurt or coconut cream on top adds richness and a cool counterpoint to the warm spices.
• If you're not vegan, a tiny drizzle of good olive oil and a sprinkle of fresh herbs makes it feel restaurant-worthy.

Save

This soup has quietly become one of those recipes I return to again and again, not because it's fancy or complicated, but because it does exactly what it promises—nourishes you, warms you, and makes the kitchen smell like comfort. Make it when you need it most.

Recipe FAQs

→ Can I freeze this soup?

Yes, this soup freezes beautifully for up to 3 months. Allow to cool completely before transferring to airtight containers. Thaw overnight in the refrigerator and reheat gently, adding a splash of water if needed.

→ How can I make this soup extra creamy?

The potato already provides natural creaminess, but you can enhance this further by adding a splash of coconut milk or blending in some soaked cashews. For a richer version, swirl in vegan yogurt just before serving.

→ What can I serve alongside this soup?

Crusty gluten-free bread, seeded crackers, or toasted pumpkin seeds make excellent additions. A side of roasted vegetables or a simple green salad complements the warming spices perfectly.

→ Can I use different root vegetables?

Absolutely. Parsnips, sweet potato, or butternut squash work well as substitutions. Keep similar ratios for balanced flavour and texture.

→ How do I adjust the spice level?

Start with half the chilli amount and taste before adding more. Removing the seeds reduces heat significantly. For extra warmth without fire, increase the ground spices slightly.