Carrot Celeriac Chilli Soup (Printer View)

Sweet carrots and earthy celeriac blended with warming spices and gentle chilli heat for a comforting, creamy bowl.

# What You'll Need:

→ Vegetables

01 - 2 cups carrots, peeled and diced
02 - 1.25 cups 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 teaspoon ground cumin
07 - 1 teaspoon ground coriander
08 - 0.5 teaspoon ground turmeric
09 - 0.5 teaspoon smoked paprika

→ Liquids

10 - 4 cups vegetable stock
11 - 2 tablespoons olive oil
12 - Juice of 0.5 lemon

→ 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)

# Method Steps:

01 - Heat olive oil in a large saucepan over medium heat. Add onion and garlic, sauté for 2–3 minutes until softened.
02 - Stir in chilli and all spices. Cook for 1 minute until fragrant.
03 - Add carrots and celeriac, stirring to coat evenly with the spice mixture.
04 - Pour in vegetable stock, bring to a boil, then reduce heat and simmer for 25–30 minutes until vegetables are very tender.
05 - Remove from heat. Blend using an immersion blender until smooth and creamy, or in batches using a countertop blender.
06 - Stir in lemon juice and season with salt and pepper to taste.
07 - Ladle into bowls and garnish with fresh herbs and a swirl of coconut yogurt if desired.

# Expert Advice:

01 -
  • It comes together in under 45 minutes but tastes like you've been simmering it all day.
  • The spices warm you from the inside out without overwhelming your palate, and it's genuinely kind to your gut.
  • It's naturally vegan, gluten-free, and dairy-free, yet tastes luxuriously creamy—no apologies needed.
02 -
  • Don't skip the minute of cooking the spices in oil at the beginning—this blooming process is what transforms them from dried powder into something alive and complex in your bowl.
  • If your blended soup looks a bit thin, that means you're missing the natural starch release from the vegetables; if this happens, simmer it uncovered for another 5–10 minutes to reduce it slightly.
03 -
  • Always blend while the soup is still hot; warm liquid incorporates more smoothly and creates better texture than cold blending.
  • If using store-bought stock, taste it first before seasoning your soup—some broths are saltier than others, and you want to be in control of your final seasoning.
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