Carrot Celeriac and Chilli Soup

There's something about a bowl of vibrant orange soup that makes you feel like you're doing something genuinely good for yourself. I stumbled onto this combination one autumn afternoon when my crisper drawer was overflowing with carrots and celeriac, and I wanted something warming but not heavy. The first spoonful surprised me—that earthy sweetness from the celeriac paired with the gentle heat of chilli felt like comfort and vitality at the same time.

I made this for my sister when she was recovering from a cold, and watching her face light up at that first taste made the whole thing worthwhile. She asked for the recipe immediately, then called me a week later to say she'd made it three times already. That's when I knew I'd created something that goes beyond just being delicious—it's the kind of soup people actually want to make again.

Ingredients

• Carrots (500 g), peeled and chopped: They provide natural sweetness and gorgeous color; chopping them evenly ensures they cook at the same rate as the other vegetables.
• Celeriac (300 g), peeled and diced: This is the secret to the soup's earthy depth—don't skip it or substitute with celery, as the flavor profile changes completely.
• Onion (1 large), diced: The aromatic foundation that mellows beautifully as it caramelizes slightly in the oil.
• Garlic (2 cloves), minced: Adds a gentle savory note that balances the sweetness without overwhelming the delicate flavors.
• Red chilli (1 medium), deseeded and finely chopped: Deseeding removes some heat while keeping the vibrant flavor; adjust the amount based on your comfort level.
• Potato (1 medium), peeled and diced: Creates natural creaminess without any dairy, making the soup velvety without relying on added cream.
• Vegetable stock (1 L): Use a good quality stock; it becomes the backbone of every spoonful, so it's worth choosing one you actually enjoy.
• Olive oil (1 tbsp): Just enough to soften the vegetables and carry the flavors without making the soup heavy.
• Ground cumin (1 tsp): Brings warmth and a subtle earthiness that ties all the vegetable flavors together.
• Ground coriander (1/2 tsp): Adds a bright, almost citrusy note that lifts the heavier flavors.
• Ground turmeric (1/2 tsp): The anti-inflammatory powerhouse that gives the soup its healing reputation and golden hue.
• Black pepper (1/4 tsp): Enhances all the other spices and adds a gentle bite that keeps the soup interesting.
• Salt, to taste: Always season at the end so you can control the final flavor—store-bought stocks vary in saltiness.

Instructions

Build your aromatics:

Heat the oil in your saucepan over medium heat, then add the onion and sauté for 3–4 minutes until it becomes translucent and soft. You'll know it's ready when the kitchen starts smelling sweet and you can easily break a piece with the back of your spoon.

Wake up the flavors:

Add the garlic and chilli, cooking for just 1 minute—this is crucial because you want to release their aromatic oils without letting them brown or turn bitter. That fragrant moment is your cue to move forward.

Add substance:

Stir in the carrots, celeriac, and potato, cooking for 5 minutes while stirring occasionally. This head start on cooking helps the vegetables begin softening before the liquid goes in.

Coat with warmth:

Sprinkle in the cumin, coriander, turmeric, and black pepper, stirring well so every piece of vegetable gets kissed by the spices. The mixture should smell warm and inviting at this point.

Bring it together:

Pour in your vegetable stock and bring everything to a boil over medium-high heat, then immediately reduce to a simmer and let it bubble gently for 20–25 minutes. The vegetables are done when they break apart easily when pressed against the side of the pot.

Create smoothness:

Remove from heat and blend using an immersion blender (my preference—easier cleanup) or in batches in a regular blender until completely smooth. If using a regular blender, let the soup cool slightly first to avoid steam burns.

Finish with intention:

Taste and season with salt, then adjust thickness by adding hot water or extra stock if needed—the soup should coat a spoon but still flow easily. Some days I prefer it thicker, some days thinner, depending on my mood and what I'm serving alongside it.

Serve with presence:

Ladle into bowls and add a swirl of vegan yogurt or coconut cream, scatter fresh coriander leaves, and maybe a few slices of chilli if you like heat. Each bowl becomes its own small masterpiece.

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There was a moment last winter when I ladled this soup into bowls for unexpected dinner guests, and the combination of the vibrant orange color, the aromatic spices hitting their noses, and the warmth of the bowl in their hands seemed to shift the entire evening into something more intimate. Food has this quiet magic sometimes.

The Healing Power Behind This Soup

I started making this soup regularly after reading about gut health and realizing most of the ingredients already lived in my kitchen. The carrots are full of beta-carotene, the celeriac contains inulin for digestive support, and that turmeric is there doing its anti-inflammatory work. But honestly, beyond the nutritional facts, there's something about the spices and the smooth, easy-to-digest texture that just makes you feel better—whether that's science or simply the comfort of warm food, I'm not sure it matters.

Customizing Your Heat Level

The chilli in this recipe is more about flavor than fire, but I've learned that everyone has a different comfort zone. When I'm cooking for a group, I often reduce the chilli to half a medium one and let people add extra heat with sliced chilli on top—this way everyone gets to customize their own experience. I once had a friend who thought the original amount was perfect, while another guest barely tasted the heat at all, so there's really no wrong answer here.

Serving and Storage Ideas

This soup actually tastes even better the next day after the flavors have settled and deepened, so it's excellent for meal prep. I like pairing it with gluten-free bread, toasted seeds for crunch, or even a simple green salad to balance the warmth with something fresh. Store it in an airtight container in the fridge for up to four days, or freeze in portions for up to three months—just thaw overnight and gently reheat, stirring occasionally.

• If you add fresh ginger with the garlic and chilli, it amplifies the healing qualities and adds a subtle spicy note.
• The vegan yogurt or coconut cream swirl isn't just pretty; it adds creaminess and a cooling contrast to the warm spices.
• Make a double batch and freeze half—future you will be incredibly grateful on a busy evening.

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This soup has become my go-to when I want to feel grounded and taken care of, whether I'm cooking for myself or for people I love. There's real magic in a bowl that nourishes your body and somehow settles your mind at the same time.

Recipe FAQs

→ Can I freeze this soup?

Yes, this soup freezes beautifully. Allow it to cool completely before transferring to freezer-safe containers. It will keep for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the hob.

→ How can I make it creamier?

The potato already provides natural creaminess, but you can add a splash of coconut milk or vegan cream before blending. For extra richness, swirl in some vegan yogurt or coconut cream just before serving.

→ Is this suitable for meal prep?

Absolutely. This soup actually tastes better the next day as flavours have time to meld. Store in airtight containers in the refrigerator for up to 4 days. Reheat gently on the hob, adding a splash of water if needed.

→ Can I use different spices?

The spice blend is traditional, but you can experiment. Try adding ground ginger for extra warmth, smoked paprika for depth, or garam masala for a different flavour profile. Adjust quantities to your taste.

→ What can I serve alongside?

Gluten-free crusty bread, toasted pumpkin seeds, or homemade croutons work beautifully. A side salad with citrus dressing complements the earthy flavours. For a more substantial meal, pair with a grain bowl or roasted vegetables.

→ How do I adjust the chilli heat?

Start with half the chilli if you're sensitive to heat. You can always add more later. Deseeding the chilli reduces heat significantly. Alternatively, add chilli flakes or hot sauce to individual portions at the table.