Carrot Celeriac Chilli Soup (Print Version)

Vibrant soup with sweet carrots, earthy celeriac, and warming spices in 45 minutes.

# What You'll Need:

→ Vegetables

01 - 2 cups carrots, peeled and chopped
02 - 1.25 cups 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
08 - 1 tablespoon olive oil

→ Spices & Seasoning

09 - 1 teaspoon ground cumin
10 - 0.5 teaspoon ground coriander
11 - 0.5 teaspoon ground turmeric
12 - 0.25 teaspoon ground black pepper
13 - Salt to taste

→ Optional Garnish

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

# How to Prepare:

01 - Heat olive oil in a large saucepan over medium heat. Add diced onion and sauté for 3 to 4 minutes until softened.
02 - Add minced garlic and chopped chilli, cooking for 1 minute until fragrant.
03 - Stir in carrots, celeriac, and potato. Cook for 5 minutes, stirring occasionally to ensure even cooking.
04 - Add ground cumin, coriander, turmeric, and black pepper. Stir well to coat vegetables evenly in spices.
05 - Pour in vegetable stock. Bring to a boil, then reduce heat and simmer for 20 to 25 minutes until all vegetables are tender.
06 - Remove from heat. Blend soup using an immersion blender until smooth, or transfer in batches to a blender.
07 - Season with salt to taste. If soup is too thick, add additional hot water or stock to achieve desired consistency.
08 - Ladle into bowls and garnish with fresh coriander leaves, a swirl of vegan yogurt or coconut cream, and additional chilli if desired.

# Expert Advice:

01 -
  • It tastes like comfort but feels like you're actually taking care of your digestion and gut health.
  • The whole thing comes together in 45 minutes, which means you can have something homemade on the table without the usual fuss.
  • One pot, one blender, and somehow it tastes like you spent hours on it.
02 -
  • Do not skip the 3–4 minute onion softening step—it's the difference between a good soup and one that tastes like it's missing something you can't quite name.
  • If you add fresh ginger with the garlic and chilli (which I always do now), use just a thumbnail-sized piece so it doesn't overwhelm the earthiness of the celeriac.
03 -
  • Make this soup twice as much as you think you need—it freezes beautifully for weeks, and you'll be grateful for it on nights when you don't want to cook.
  • A swirl of coconut cream instead of yogurt changes the whole vibe from comforting to almost decadent, and it's worth trying both to see which one speaks to you.
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