Save There's something about the moment when raw vegetables transform into something silky and warming that still catches me off guard. I'd been experimenting with root vegetables one gray afternoon, and celeriac's earthy character paired with the natural sweetness of carrots felt like a discovery I needed to make into a proper meal. The chilli came almost as an afterthought, a pinch that suddenly made everything feel alive and complete. This soup became my answer to those days when my body needed something nourishing but my energy was running low.
I made this for my neighbor who'd been under the weather, and watching her face when that first spoonful hit—the way her shoulders relaxed—made me realize how much a bowlful of good ingredients can actually shift someone's mood. She asked for the recipe right there, still in her slippers, which is how I knew it mattered.
Ingredients
- Carrots (500g): Their natural sweetness is what makes this soup feel almost luxurious without needing cream or sugar, and peeling them fresh rather than using pre-cut makes a surprising difference in flavor depth.
- Celeriac (300g): The true star here, bringing an earthy sophistication that regular celery could never touch, and it becomes impossibly creamy when blended.
- Onion (1 large): The foundation layer that needs those 3–4 minutes to soften properly—rushing this step will taste hollow.
- Garlic (2 cloves): Minced fine so it distributes evenly and doesn't leave little bitter chunks.
- Red chilli (1 medium): Deseeding it keeps the heat gentle and warming rather than aggressive, though I sometimes keep a few seeds if I'm feeling bolder.
- Potato (1 medium): The secret ingredient that adds body and creaminess without any actual cream, making this naturally vegan without tasting like it's missing anything.
- Vegetable stock (1L): The quality here actually matters—a thin, sad stock will make the soup taste thin and sad, so if you can, use something you'd actually drink on its own.
- Olive oil (1 tbsp): Just enough to build flavor without making it heavy.
- Ground cumin (1 tsp): Adds warmth and a subtle earthiness that anchors all the spices together.
- Ground coriander (1/2 tsp): Brightens everything without being obvious about it, almost like opening a window in the soup.
- Ground turmeric (1/2 tsp): The golden heart of this soup, bringing color and that subtle peppery warmth.
- Black pepper (1/4 tsp): A whisper of sharpness that keeps the soup from feeling one-note.
- Salt: Always taste at the end—the right amount brings everything into focus.
Instructions
- Build your base with softened onions:
- Heat the olive oil in a large saucepan over medium heat and add the diced onion, letting it turn translucent and sweet over 3–4 minutes. You'll know it's ready when the kitchen smells like caramelizing onions and your whole mood shifts with it.
- Wake up the aromatics:
- Add the minced garlic and finely chopped red chilli, cooking just until fragrant—about 1 minute. This is where you should smell something aromatic and inviting, not burnt.
- Add the vegetables:
- Stir in the chopped carrots, diced celeriac, and diced potato, letting them cook together for 5 minutes while you stir occasionally. They'll start to soften at the edges, and the celeriac will begin releasing its subtle earthiness into the pan.
- Toast the spices:
- Add the cumin, coriander, turmeric, and black pepper, stirring everything together so the vegetables get coated in these warming spices. The smell that rises from the pan at this moment is exactly what you need right now.
- Bring it to the boil then simmer:
- Pour in your vegetable stock and bring everything to a boil, then immediately lower the heat and let it simmer gently for 20–25 minutes until all the vegetables are completely soft and falling apart. You're not rushing this—the longer simmer lets all the flavors marry together.
- Blend until smooth:
- Remove from heat and blend using an immersion blender directly in the pot, or work in batches with a regular blender until you reach a smooth, silky consistency. Take a moment here because the transformation from chunky to velvety never stops being satisfying.
- Adjust and serve:
- Taste the soup and add salt gradually until it tastes like itself, not like you're trying to fix something. If it's too thick, add a splash of hot water or extra stock to reach the consistency you're craving.
- Finish with intention:
- Ladle into bowls and top with fresh coriander leaves, a swirl of vegan yogurt or coconut cream, and a few extra chilli slices if you want that gentle heat to linger on your lips.
Save My daughter actually asked for seconds the first time I served this, which for a picky eater felt like winning an award. There's something about the way the spices warm you from inside that turns a bowl of soup into a small moment of peace in a busy day.
The Magic of Root Vegetables
Root vegetables have this quiet strength that most people overlook until they actually taste them prepared properly. Celeriac especially gets dismissed or avoided, but when it hits a hot pan and begins to soften, it becomes something almost sweet and completely unexpected. Carrots are familiar to everyone, but their natural sugars really shine in a soup where they're the main player, not just a supporting ingredient trying to hide in broth.
Why This Soup Feels Like Self-Care
There's growing evidence that warm spices like cumin, coriander, and turmeric actually support digestion, which is why this soup has become my go-to when I'm being intentional about how I fuel my body. But beyond the nutritional side, there's something psychological about sipping something warm and homemade that makes you feel like you're finally doing something right for yourself.
Customizing Your Heat Level
The beauty of using fresh red chilli is that you control exactly how much warmth you want in your bowl. Some days I'll add just the flesh for a gentle suggestion of heat, other times I'll keep a seed or two for something that lingers longer on your palate.
- Start with less chilli than you think you need—you can always add more heat through the garnish once it's in your bowl.
- If you're cooking for mixed preferences, keep some of the soup plain and let people garnish with extra chilli slices so everyone gets exactly what they want.
- Remember that the spices themselves provide warmth even without the chilli, so don't feel like you need to make it spicy to make it satisfying.
Save This soup has become my most requested recipe because it proves that simple ingredients treated with respect become something memorable. Make it when you need to slow down, and let the warmth do its work on you.
Recipe Questions & Answers
- → How long does this soup keep in the refrigerator?
This soup stores well in an airtight container for up to 4 days. The flavours actually develop and deepen over time, making it excellent for meal prep. Reheat gently on the stove, adding a splash of water or stock if needed to adjust consistency.
- → Can I freeze this soup?
Yes, this soup freezes beautifully for up to 3 months. Allow it to cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat on the stove. The potato may cause slight texture changes after freezing, but a quick blend restores smoothness.
- → How can I make this soup creamy without dairy?
The potato naturally creates creaminess when blended. For extra richness, swirl in coconut cream or thick vegan yogurt before serving. Cashew cream blended into the soup also adds luxurious texture while keeping it plant-based and dairy-free.
- → What can I substitute for celeriac?
Parsnips work beautifully as a substitute, offering similar earthy sweetness. Turnips provide a slightly sharper flavour, while extra potatoes create a milder, creamier result. The soup remains delicious with any of these alternatives.
- → How do I adjust the spice level?
Start with half the chilli amount if sensitive to heat, or leave seeds in for more intensity. The spices provide warmth rather than overwhelming heat, so this suits most palates. Add extra chilli flakes or fresh chilli as a garnish for custom heat levels.
- → What proteins can I add to make this more filling?
Stir in cooked lentils, chickpeas, or white beans during the last 5 minutes of simmering. Tofu cubes, shredded chicken, or cooked sausage also work well. These additions transform it into a complete one-bowl meal while maintaining the comforting essence.