Carrot Celeriac Chilli Soup (Print view)

Vibrant gut-healing soup with sweet carrots, earthy celeriac, and gentle chilli warmth in a spiced broth.

# Ingredient List:

→ Vegetables

01 - 1.1 pounds carrots, peeled and chopped
02 - 10.6 ounces 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 - 4.25 cups vegetable stock, gluten-free
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 Steps:

01 - Heat olive oil in a large saucepan over medium heat. Add diced onion and sauté for 3-4 minutes until softened and translucent.
02 - Add minced garlic and chopped chilli to the saucepan, cooking for 1 minute until fragrant and aromatic.
03 - Stir in the 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 ground black pepper. Stir well to coat all vegetables evenly with the spice mixture.
05 - Pour in the vegetable stock and bring to a boil. Reduce heat and simmer for 20-25 minutes until all vegetables are completely soft and tender.
06 - Remove from heat and blend the soup using an immersion blender until smooth, or carefully transfer in batches to a blender and process until desired consistency is achieved.
07 - Season with salt to taste. If the soup is too thick, add additional hot water or stock in small increments until reaching desired consistency.
08 - Ladle soup into bowls and garnish with fresh coriander leaves, a swirl of vegan yogurt or coconut cream, and additional chilli slices if desired.

# Expert Suggestions:

01 -
  • It's ready in 45 minutes, which means you can go from craving soup to actually eating it without the fuss.
  • The spice blend creates warmth without shouting, letting the vegetables be the real stars of the show.
  • Blended smooth but still tasting of actual food, never that overdone restaurant texture that tastes like nothing.
02 -
  • Blending soup while it's still piping hot can cause it to splatter everywhere, so let it cool for a few minutes first if you're using a regular blender instead of an immersion blender.
  • The potato is what makes this creamy without cream—don't forget it or you'll end up with something thinner and less satisfying than intended.
03 -
  • Don't skip the step of letting spices bloom in the oil—it's the difference between soup that tastes like itself and soup that tastes like a grocery store.
  • Taste constantly as you season with salt; what seems bland actually becomes perfectly balanced once you hit that invisible threshold.
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