Carrot Celeriac Chilli Soup

There's something almost meditative about the way celeriac softens in broth, releasing its subtle earthiness into the pot. I stumbled onto this soup on a grey afternoon when my fridge held carrots, a knobby celeriac I wasn't quite sure about, and one red chilli that caught my eye. What emerged was unexpectedly bright and warming—the kind of dish that feels both comforting and genuinely nourishing, like something your body actually asked for.

I made this for my sister when she was recovering from a rough patch, and watching her visibly relax after a few spoonfuls reminded me why cooking for people matters. She came back two days later asking if I'd teach her, which is when I realized this wasn't just lunch—it had become something we could share.

Ingredients

• Carrots, 500 g peeled and chopped: They bring natural sweetness and body to the broth, so don't skip them or use sad ones from the back of your drawer.
• Celeriac, 300 g peeled and diced: The secret ingredient here—it adds an earthy, almost mushroom-like depth that makes people ask what's in it.
• Onion, 1 large diced: Your flavor foundation; take time to let it soften properly instead of rushing this step.
• Garlic, 2 cloves minced: Fresh is non-negotiable, and mince it small so it dissolves evenly into the oil.
• Red chilli, 1 medium deseeded and finely chopped: Deseed it unless you want serious heat; the flavor lives in the flesh, not the seeds.
• Potato, 1 medium peeled and diced: This isn't filler—it creates that natural creaminess without any cream, which changes everything.
• Vegetable stock, 1 L: Use something you'd actually taste on its own; weak stock makes weak soup.
• Olive oil, 1 tbsp: Just enough to build the soffritto without making it slick.
• Ground cumin, 1 tsp: Toasting it in oil first unlocks flavors you didn't know were there.
• Ground coriander, 1/2 tsp: Adds a subtle floral note that balances the earthiness beautifully.
• Ground turmeric, 1/2 tsp: The golden heart of the soup, bringing both color and gentle warmth.
• Black pepper, 1/4 tsp: Freshly ground if possible; it sharpens everything around it.
• Salt, to taste: Taste as you go—this matters more than any other seasoning.
• Fresh coriander, optional garnish: A handful scattered on top feels elegant and tastes impossibly fresh.
• Vegan yogurt or coconut cream, optional garnish: A swirl turns soup into something you want to linger over.
• Extra chilli slices, optional garnish: For people who like their soup to talk back.

Instructions

Build your base with warmth and patience:

Heat the olive oil over medium heat and add your diced onion, letting it soften for 3 to 4 minutes until it becomes translucent and sweet-smelling. You'll know it's ready when a wooden spoon glides through with almost no resistance.

Wake up the spices:

Add your minced garlic and finely chopped chilli, stirring constantly for about 1 minute until the kitchen smells like something worth making. This brief moment prevents the garlic from browning while releasing all its aromatic potential.

Introduce the vegetables:

Stir in your chopped carrots, diced celeriac, and diced potato, cooking for 5 minutes while stirring occasionally so everything gets a light coating of oil. You'll notice the potato starting to soften around the edges.

Toast the spice blend:

Add the cumin, coriander, turmeric, and black pepper, stirring well to coat every piece in this golden mixture. This step, which takes just a minute, makes the difference between flat soup and soup with actual character.

Add liquid and let time work:

Pour in your vegetable stock and bring everything to a boil, then reduce the heat and simmer for 20 to 25 minutes until the vegetables have completely surrendered and are soft enough to break with a wooden spoon. The broth will deepen in color and the flavors will marry together.

Blend to silky smoothness:

Remove from heat and use an immersion blender to puree until completely smooth, working in batches if using a regular blender to avoid overflow and burnished hands. The transformation from chunky to velvety happens almost instantly.

Taste and adjust:

Season with salt to your preference, and if the soup feels too thick, add hot water or stock a little at a time until it reaches that perfect pouring consistency. Remember that it will thicken slightly as it cools.

Serve with intention:

Ladle into bowls and top with fresh coriander, a swirl of vegan yogurt or coconut cream, and a few extra chilli slices if you're feeling bold. The garnish isn't decoration—it's finishing the dish properly.

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The first time someone told me this soup helped settle their stomach, I understood that cooking isn't always about impressing—sometimes it's about nourishment that you can actually feel working. That's when food becomes medicine.

Why This Soup Works So Well

There's real intention behind every ingredient here, and nothing's in there just to look pretty on the ingredient list. The warm spices don't overpower; they coax out flavors from the vegetables themselves, while the potato creates richness through pure starch, not dairy. It's the kind of soup that tastes expensive and complicated but asks almost nothing of you.

Making It Your Own

This recipe is forgiving enough to adapt to what's actually in your kitchen. If you don't have celeriac, parsnip works beautifully, though it'll be sweeter. Coconut milk instead of stock creates an entirely different mood, almost Thai in spirit. The beauty is that the core technique—soften, season, blend—stays the same, and the soup becomes whatever you need it to be.

Storing and Serving Notes

This soup keeps for three days in the fridge and actually tastes even better the next day once the spices have had time to settle in. It freezes beautifully too, though add fresh garnishes after reheating so you capture that bright, alive quality. Serve it warm but not scorching, which somehow makes it taste even better.

• Pair it with gluten-free bread or toasted seeds if you want something with texture to break up the smoothness.
• Add a small piece of fresh ginger with the garlic and chilli for extra gut-healing magic if that appeals to you.
• Adjust the chilli heat level to match your crowd—this recipe is gentle on purpose, but it can be braver if you want it to be.

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This soup became something I make when I want to feel like I'm taking care of myself or the people around me. It's simple proof that the best meals don't require complicated techniques or a long list of specialty ingredients.

Recipe FAQs

→ Can I freeze this soup?

Yes, this freezes beautifully for up to 3 months. Allow to cool completely before transferring to airtight containers. Thaw overnight in the refrigerator and reheat gently, adding a splash of water if needed.

→ How can I make this soup creamier?

The potato already provides natural creaminess, but you can add a splash of coconut milk or a few tablespoons of vegan yogurt when reheating. For richness without dairy, try blending in half an avocado.

→ What can I substitute for celeriac?

Parsnip or turnip work well as alternatives, offering similar earthy sweetness. If you prefer a milder flavor, use additional potato or replace with rutabaga for a slightly sharper taste.

→ Is this suitable for batch cooking?

Absolutely. This yields four generous servings and doubles easily. The flavors actually improve after sitting, making it ideal for preparing ahead. Store in the refrigerator for up to 5 days.

→ Can I reduce the spice level?

Simply omit the chilli entirely or use half. The warming spices (cumin, coriander, turmeric) provide flavor without heat, so the soup remains deeply aromatic and satisfying.