Carrot Celeriac Chilli Soup (Print)

Sweet roasted carrots and earthy celeriac blended with warming spices and a hint of chilli for a comforting, nourishing bowl.

# What You'll Need:

→ Vegetables

01 - 1 lb 2 oz carrots, peeled and diced
02 - 10.6 oz celeriac, peeled and diced
03 - 1 medium onion, chopped
04 - 2 garlic cloves, minced

→ Spices & Aromatics

05 - 1 red chilli, deseeded and finely chopped
06 - 1 teaspoon ground cumin
07 - 1 teaspoon ground coriander
08 - 0.5 teaspoon ground turmeric
09 - 0.5 teaspoon smoked paprika

→ Liquids

10 - 4 cups vegetable stock
11 - 2 tablespoons olive oil
12 - 0.5 lemon, juiced

→ Seasoning & Garnish

13 - Salt and freshly ground black pepper, to taste
14 - Fresh coriander or parsley, chopped (optional)
15 - Coconut yogurt for serving (optional)

# Directions:

01 - Heat olive oil in a large saucepan over medium heat. Add chopped onion and minced garlic, sauté for 2–3 minutes until softened and fragrant.
02 - Stir in the red chilli and all spices (cumin, coriander, turmeric, and smoked paprika). Cook for 1 minute until the spices are fragrant and well incorporated.
03 - Add the diced carrots and celeriac to the pan, stirring continuously to coat all vegetables evenly with the spice mixture.
04 - Pour in the vegetable stock and bring to a boil over medium-high heat. Reduce heat to low and simmer for 25–30 minutes until vegetables are very tender and easily pierced with a fork.
05 - Remove from heat and blend the soup using an immersion blender until completely smooth and creamy. Alternatively, carefully transfer soup in batches to a countertop blender for a completely uniform texture.
06 - Stir in fresh lemon juice and season generously with salt and freshly ground black pepper to taste. Adjust spice level and seasoning as needed.
07 - Ladle soup into bowls and garnish with fresh chopped herbs and a swirl of coconut yogurt if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • The combination of carrots and celeriac creates a velvety texture without cream, making this naturally dairy-free but incredibly luxurious.
  • You can adjust the chilli level on the fly, starting conservative and building up to find your perfect balance between comfort and excitement.
02 -
  • The first time I made this soup, I skipped blending until completely smooth and discovered that a slightly textured finish actually adds character, so don't worry about getting it perfectly silky unless that's your preference.
  • Adding the lemon juice right at the end rather than during cooking preserves its brightness and prevents the vitamin C from breaking down in the heat.
03 -
  • If your blender struggles with hot liquids, let the soup cool slightly before blending in batches, then return to the pot to reheat before serving.
  • Reserve a small portion of the sautéed vegetables before adding stock and blending, then add them back for subtle texture contrast in each spoonful.
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