Carrot, Celeriac and Chilli Soup (Print version)

Warming spiced soup with carrots, celeriac, and chilli. Gut-friendly, vegan, and ready in 45 minutes.

# What You'll Need:

→ Vegetables

01 - 1 lb 2 oz carrots, peeled and diced
02 - 10.6 oz celeriac, peeled and diced
03 - 1 medium onion, chopped
04 - 2 garlic cloves, minced

→ Spices & Aromatics

05 - 1 red chilli, deseeded and finely chopped
06 - 1 tsp ground cumin
07 - 1 tsp ground coriander
08 - 1/2 tsp ground turmeric
09 - 1/2 tsp smoked paprika

→ Liquids

10 - 33.8 fl oz gluten-free vegetable stock
11 - 2 tbsp olive oil
12 - 1/2 lemon, juice extracted

→ Seasoning & Garnish

13 - Salt and freshly ground black pepper to taste
14 - Fresh coriander or parsley, chopped (optional)
15 - Coconut yogurt or dairy-free swirl (optional)

# Directions:

01 - Heat olive oil in a large saucepan over medium heat. Add chopped onion and minced garlic, sautéing for 2 to 3 minutes until softened.
02 - Stir in the red chilli and all spices. Cook for 1 minute until fragrant and the spices release their essential oils.
03 - Add the diced carrots and celeriac to the pan, stirring thoroughly to coat evenly with the spice mixture.
04 - Pour in the vegetable stock and bring to a boil. Reduce heat to medium-low and simmer for 25 to 30 minutes until vegetables are very tender.
05 - Remove from heat. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, blend in batches using a countertop blender.
06 - Stir in the fresh lemon juice. Taste and adjust seasoning with salt and freshly ground black pepper as needed.
07 - Ladle into bowls and top with fresh herbs and a swirl of coconut yogurt if desired.

# Expert Advice:

01 -
  • It's the kind of soup that fills your kitchen with an aroma so inviting that people start asking what's cooking before they even sit down.
  • Once blended, it becomes silky without a drop of cream, proving that good ingredients and a little patience do the heavy lifting.
  • You can adjust the heat exactly to your mood, making it your own from the very first spoonful.
02 -
  • Don't skip the full minute of cooking the spices in oil before adding vegetables—this is where their flavor truly develops and distributes through the entire soup.
  • If your stock is particularly strong or salty, start with slightly less and add more as needed, since the vegetables will concentrate flavors as they cook down.
03 -
  • Fresh turmeric root, grated instead of ground powder, brings a more vibrant flavor and slightly different warmth if you can find it.
  • Toasting whole spices in the pan before grinding them yourself elevates this from simple to spectacular, though pre-ground spices work wonderfully too.
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