Carrot Celeriac and Chilli Soup (Printable)

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

# What You'll Need:

→ Vegetables

01 - 1 pound 2 ounces carrots, peeled and chopped
02 - 10.5 ounces 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 cups vegetable stock, gluten-free
08 - 1 tablespoon olive oil

→ Spices & Seasoning

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

→ Optional Garnish

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

# How-To Steps:

01 - Heat the olive oil in a large saucepan over medium heat. Add the diced onion and sauté for 3 to 4 minutes until softened and translucent.
02 - Add the minced garlic and chopped red chilli to the pan, cooking for 1 minute until fragrant and the raw garlic scent dissipates.
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, coriander, turmeric, and black pepper to the vegetables. Stir thoroughly to coat all vegetables evenly with the spices, allowing them to bloom for about 1 minute.
05 - Pour in the vegetable stock and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer for 20 to 25 minutes until all vegetables are completely tender and easily pierced with a fork.
06 - Remove from heat. Using an immersion blender, blend the soup until completely smooth. Alternatively, working in batches, carefully transfer the soup to a blender and blend until smooth, then return to the pan.
07 - Season with salt to taste. If the soup is too thick, add hot water or additional stock gradually until reaching the desired consistency.
08 - Ladle the soup into bowls and top with fresh coriander leaves, a swirl of vegan yogurt or coconut cream, and extra chilli slices if desired.

# Expert Advice:

01 -
  • It's ready in under an hour but tastes like you've been tending to it all day.
  • The spice blend is warm without overwhelming, letting the natural sweetness of the carrots shine through.
  • You can make it ahead and it actually improves after a day in the fridge as the flavors deepen.
02 -
  • Don't skip the initial sauté of just onion before adding garlic and chilli—that sweetness is what makes the final soup taste complete rather than one-dimensional.
  • If your blended soup seems thin, it will thicken as it cools slightly; give it a moment before adding more stock, otherwise you might end up with something too thick.
03 -
  • Add a small piece of fresh ginger alongside the garlic and chilli if you want to boost the gut-healing properties and add subtle heat that builds rather than burns.
  • If your immersion blender isn't powerful enough and you're left with a slightly grainy texture, running it through a fine sieve works beautifully and takes only a few minutes.
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