Carrot, Celeriac and Chilli Soup

There's something quietly magical about the moment when separate vegetables transform into something unified and whole. I discovered this soup on a chilly afternoon while rummaging through my crisper drawer, finding carrots that had been there longer than I'd like to admit, a knobby celeriac I'd bought on impulse, and a red chilli sitting in the corner. What started as an attempt to use things up became one of those soups that tastes far more intentional than its accidental origins deserve. The warmth of the spices, the natural sweetness of the roots, and that gentle heat create something that feels both nourishing and exciting in the same bowl.

I made this for a friend who'd just moved into their first place, and watching them taste it straight from the ladle—eyes closing, shoulders relaxing—reminded me why simple food matters. They asked for the recipe before finishing the bowl, and I realized it wasn't about complexity or fancy technique. It was about taking time to notice flavors and letting good things develop at their own pace.

Ingredients

• Carrots, 500 g, peeled and diced: Sweet and reliable, they form the backbone of this soup and soften beautifully into the broth, creating natural body without any added cream.
• Celeriac, 300 g, peeled and diced: This often overlooked root vegetable brings an earthy, slightly nutty depth that makes people ask what the secret ingredient is.
• Medium onion, chopped: The aromatic foundation that mellows and sweetens as it cooks, building flavor from the very first moment.
• Garlic cloves, 2, minced: Freshly minced garlic blooms when it hits the warm oil, filling your kitchen with that unmistakable signal that something good is happening.
• Red chilli, 1, deseeded and finely chopped: Use the full amount if you like warmth that builds with each sip, or half if you prefer subtlety; either way, it's your call.
• Ground cumin, 1 tsp: Warm and slightly earthy, it anchors the spice profile without overpowering the vegetables' natural sweetness.
• Ground coriander, 1 tsp: Adds a bright, citrusy note that lifts the whole soup and prevents it from tasting heavy.
• Ground turmeric, 1/2 tsp: This golden spice brings subtle warmth and its reputation for supporting digestion makes the soup feel genuinely restorative.
• Smoked paprika, 1/2 tsp: A whisper of smoke that rounds out the spice blend and adds complexity without demanding attention.
• Vegetable stock, 1 liter: Homemade stock will transform this from good to extraordinary, but a quality store-bought version works beautifully too.
• Olive oil, 2 tbsp: Extra virgin if you have it, to sauté the aromatics and build the flavor base from the start.
• Lemon juice, from 1/2 lemon: Added at the end, it brightens everything and makes the spices sing in ways you won't anticipate until you taste it.
• Salt and freshly ground black pepper: Taste as you season; this final adjustment is where your soup becomes perfectly yours.
• Fresh coriander or parsley, chopped: A garnish that adds freshness and a visual reminder that this came from something living and real.
• Coconut yogurt or dairy-free swirl, optional: A cool, creamy finish that contrasts beautifully with the warm spices if you want that extra luxe moment.

Instructions

Start with warmth and patience:

Heat your olive oil in a large saucepan over medium heat, then add the chopped onion and minced garlic. You'll know you're doing it right when the kitchen starts smelling rich and the onion turns translucent, about 2 to 3 minutes. This is the foundation—rushing it won't help, so let it have the time it needs.

Wake up the spices:

Stir in the finely chopped chilli and all five spices, cooking for exactly one minute. You'll notice the aroma shift—suddenly it's warm and complex instead of just onion and oil. That fragrant moment tells you the spices are releasing their oils and ready to flavor everything that comes next.

Coat and combine:

Add the diced carrots and celeriac to the pan, stirring them through the spiced oil so every piece gets coated. This step matters more than it sounds because it begins infusing the vegetables with flavor before the liquid even arrives.

Simmer into tenderness:

Pour in your vegetable stock and bring everything to a boil, then immediately reduce the heat and let it simmer for 25 to 30 minutes. The vegetables will soften completely, and the broth will deepen in color and flavor as the minutes pass. You'll know it's ready when a fork slides through a carrot piece without resistance.

Blend into creaminess:

Remove the pot from heat and use an immersion blender to transform the soup into something silky and smooth, working in batches if needed. The transformation happens quickly—watch as chunky vegetables become a velvety puree without a trace of cream anywhere.

Brighten and balance:

Stir in the lemon juice and taste, then season generously with salt and pepper. The lemon does something almost magical here, making every spice taste more like itself and lifting the entire bowl.

Serve and celebrate:

Ladle into bowls and add your garnish—fresh herbs scatter across the top like confetti, and a drizzle of coconut yogurt creates a beautiful contrast against the vibrant orange. Serve while it's still steaming.

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I learned something important the third time I made this soup: the most basic ingredient list can become something transcendent when you pay attention to timing and temperature. This soup taught me that simplicity isn't about having fewer ingredients—it's about respecting the ones you have.

The Comfort of Root Vegetables

Root vegetables have this quiet strength about them; they're humble and reliable, never trying to be something they're not. There's something deeply grounding about building a soup around carrots and celeriac, vegetables that grow in darkness and develop their sweetness slowly. When they're cooked and blended together, they create a foundation so satisfying that you'll understand why they've been feeding people for centuries.

Spices as Medicine

The blend of cumin, coriander, turmeric, and paprika isn't just flavor—it's a conversation between different warming traditions. Each spice brings its own story: turmeric with its golden reputation, cumin with its grounding warmth, coriander with its brightness, and smoked paprika adding depth from the edges. Together they create something that tastes both exotic and somehow familiar, like your body recognizes these flavors as nourishing before your mouth even registers taste.

Make It Your Own

This soup is genuinely flexible without losing its character, which is a rare and wonderful quality. You can shift the balance toward sweeter by using more carrot, earthier by adding extra celeriac, or spicier by keeping both chilli seeds or adding a second one. The structure is strong enough that experimentation leads to discovery rather than disaster.

• If celeriac isn't available, parsnip brings similar earthiness while sweet potato shifts things toward warmth and silkiness.
• Coconut milk can replace or complement the yogurt swirl if you want the soup itself to be creamier, though it changes the character slightly.
• This soup freezes beautifully for up to three months, so make a double batch and have comfort waiting in your freezer.

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This soup sits at the intersection of nourishment and genuine comfort, the kind of meal that satisfies hunger while also soothing something deeper. Make it once and it becomes yours—a recipe that shifts with seasons and moods but always delivers that same quiet magic.

Recipe FAQs

→ Can I make this soup ahead of time?

Yes, this soup stores beautifully in the refrigerator for up to 4 days and freezes well for up to 3 months. Reheat gently on the stovetop, adding a splash of stock if needed to adjust consistency.

→ What can I substitute for celeriac?

Parsnip or sweet potato work wonderfully as substitutes. They'll add their own unique sweetness while maintaining the soup's creamy texture when blended.

→ How do I adjust the spice level?

Use half the chilli for milder heat, or remove the seeds completely for gentle warmth. You can also omit the chilli entirely and add a pinch of cayenne pepper to control the heat precisely.

→ Can I use a regular blender instead of an immersion blender?

Absolutely. Let the soup cool slightly, then blend in batches, filling the blender no more than halfway and venting the lid to allow steam to escape safely.

→ What's the best way to enhance the gut-healing benefits?

Use homemade vegetable stock for added nutrients, and consider adding a small piece of fresh ginger when sautéing the aromatics. The turmeric and spices already provide anti-inflammatory properties.

→ How do I prevent the soup from being too thick?

Add vegetable stock gradually when blending until you reach your desired consistency. You can always thin it out after blending by stirring in additional warm stock.