Carrot, Celeriac, and Chilli Soup (Printable Version)

A vibrant, gut-healing soup featuring sweet carrots, earthy celeriac, and gentle chilli warmth in a nourishing spiced broth.

# What You'll Need:

→ 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 - 33.8 fl oz vegetable stock, gluten-free
08 - 1 tablespoon olive oil

→ Spices and 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

# Steps to Follow:

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 chilli to the pan. Cook for 1 minute, stirring frequently until fragrant.
03 - Stir in chopped carrots, diced celeriac, and diced 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 to 2 minutes to coat all vegetables in the spices and enhance their flavor.
05 - Pour in the gluten-free vegetable stock. Bring the mixture to a boil, then reduce heat and simmer for 20 to 25 minutes until all vegetables are very soft and tender.
06 - Remove from heat. Blend the soup using an immersion blender until completely smooth, or transfer in batches to a blender for thorough puréeing.
07 - Season with salt to taste. If the soup is too thick, add hot water or additional stock in small increments to reach desired consistency.
08 - Ladle soup into bowls and top with fresh coriander leaves, a swirl of vegan yogurt or coconut cream, and extra chilli slices if desired.

# Additional Tips::

01 -
  • It tastes luxurious and creamy without a drop of dairy, just vegetables doing their quiet magic.
  • The spices build warmth without overpowering, so every spoonful feels soothing and bright at once.
  • It comes together in under an hour and tastes even better the next day when the flavours settle in.
02 -
  • Peel the celeriac thoroughly because the skin is tough and woody, it will never blend smooth no matter how long you try.
  • If your soup tastes flat, it likely needs salt, add it gradually and taste after each pinch until the flavours wake up.
  • Blending hot soup can be dangerous, always let it cool slightly and blend in small batches if using a countertop blender to avoid pressure buildup.
03 -
  • Roast the carrots and celeriac with a little oil and the spices before adding them to the pot, it deepens the flavour and adds a subtle smokiness.
  • Use a high-speed blender instead of an immersion blender if you want an ultra-silky texture that feels restaurant quality.
  • Double the batch and freeze half, future you will be grateful when dinner needs to happen in ten minutes.
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