Carrot Celeriac and Chilli Soup (Printable Version)

Sweet carrots and earthy celeriac blended with warming spices and gentle chilli heat for a nourishing bowl.

# Ingredient List:

→ Vegetables

01 - 1 lb 2 oz 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 cups vegetable stock, gluten-free
08 - 1 tablespoon olive oil

→ Spices & Seasoning

09 - 1 teaspoon ground cumin
10 - ½ teaspoon ground coriander
11 - ½ teaspoon ground turmeric
12 - ¼ teaspoon ground black pepper
13 - Salt to taste

→ Garnish

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

# How to Make It:

01 - Heat olive oil in a large saucepan over medium heat. Add diced onion and sauté for 3 to 4 minutes until softened and translucent.
02 - Add minced garlic and finely chopped red chilli to the pan. Cook for 1 minute, stirring constantly until fragrant.
03 - Stir in carrots, celeriac, and potato. Cook for 5 minutes, stirring occasionally to ensure even cooking.
04 - Add ground cumin, ground coriander, ground turmeric, and black pepper. Stir well for 1 minute to coat vegetables and bloom the spices.
05 - Pour in vegetable stock and bring to a boil. Reduce heat and simmer for 20 to 25 minutes until all vegetables are completely soft and tender.
06 - Remove from heat and blend using an immersion blender until smooth, or work in batches using a standard blender for a completely uniform texture.
07 - Season with salt to taste. If soup is too thick, add hot water or additional stock gradually until desired consistency is achieved.
08 - Ladle into bowls and top with fresh coriander leaves, a swirl of vegan yogurt or coconut cream, and extra chilli slices if desired.

# Expert Tips:

01 -
  • It's ready in under an hour and tastes like you spent all day on it.
  • The spices create this warm, almost meditative flavor that feels nourishing rather than fussy.
  • One pot means minimal cleanup, leaving more time to actually enjoy the soup.
02 -
  • Don't skip the initial vegetable sauté—those five minutes of cooking before the stock goes in develop flavors that simmering alone can't achieve.
  • If your soup breaks or looks grainy after blending, it's usually because it cooled too much; gently reheat it while stirring, and it will come back together smoothly.
03 -
  • Don't blend the soup immediately after cooking; let it sit for 5 minutes so the vegetables are easier to puree and you get a silkier texture.
  • If you have an immersion blender with a guard at the bottom, use it—it prevents splashing hot soup everywhere and makes the whole process feel more controlled.
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