Carrot, Celeriac and Chilli Soup

There's something almost meditative about watching carrots turn golden in a pot of simmering broth, and that's exactly what drew me to this soup on a particularly grey Wednesday afternoon. My kitchen smelled like cumin and something earthy I couldn't quite place until I remembered the celeriac, a vegetable I'd avoided for years thinking it too intimidating. That first spoonful changed my mind entirely, and soon this became the soup I made whenever I needed something warm, nourishing, and quietly cheerful on the stove.

I made this for my friend Maya on a Sunday when she mentioned feeling run down, and watching her face soften as she tasted it reminded me why cooking for people matters. She kept asking what was in it, convinced it was some secret ingredient when really it was just patience and good spices working their magic together. Now she texts me for the recipe every few months, each time claiming she'll finally make it herself, though somehow I always end up being the one stirring the pot.

Ingredients

• Carrots: Use about 500g peeled and diced, and don't stress about uniformity—they'll all soften beautifully in the broth anyway.
• Celeriac: 300g peeled and diced, this gnarly root vegetable adds an earthy depth that carrots alone can't achieve, and yes, it's worth the extra effort to peel.
• Onion: One medium onion chopped is your aromatic base, the gentle foundation everything else builds on.
• Garlic cloves: Two minced cloves, because raw garlic can overpower so keep your hand light here.
• Red chilli: One whole red chilli deseeded and finely chopped, though use half if heat isn't your thing—this is a nudge of warmth, not a shout.
• Ground cumin: One teaspoon of this warm spice ties everything together with an almost comforting earthiness.
• Ground coriander: Another teaspoon that adds brightness and prevents the soup from tasting one-note.
• Ground turmeric: Half a teaspoon brings colour and subtle anti-inflammatory magic without announcing itself loudly.
• Smoked paprika: Half a teaspoon adds a whisper of smokiness that makes people guess at the ingredients.
• Vegetable stock: One litre of good stock—homemade if you have it, as it makes a noticeable difference in depth.
• Olive oil: Two tablespoons to soften your aromatics without letting anything brown.
• Lemon juice: Juice of half a lemon stirred in at the end, because acid is what wakes up all those sleepy spices and makes them sing.
• Salt and black pepper: Season to taste at the very end, not before, so you're building layers of flavour rather than chasing seasoning.
• Fresh coriander or parsley: Optional for garnish, but those green flecks on top do more than look pretty—they add freshness that completes the bowl.
• Coconut yogurt or dairy-free swirl: Optional but recommended, as the cool creaminess against the warm spice is genuinely a moment.

Instructions

Get your base going:

Heat 2 tablespoons of olive oil in a large saucepan over medium heat and add your chopped onion and minced garlic. You want to hear that gentle sizzle and smell the sweetness coming out—it takes about 2 to 3 minutes, and you'll know it's right when the onion starts to turn translucent and the kitchen smells warm and inviting.

Bloom the spices:

Stir in your red chilli and all the dry spices—the cumin, coriander, turmeric, and paprika—and cook for just a minute. You'll immediately smell the difference as the heat wakes them up and releases all those aromatics into the oil; this is crucial, so don't skip it.

Add the vegetables:

Toss in your diced carrots and celeriac, stirring everything to coat in that fragrant oil. The vegetables will start to look almost caramelized at the edges, which is exactly what you want.

Simmer until tender:

Pour in your vegetable stock, bring it to a boil, then lower the heat and let it bubble gently for 25 to 30 minutes until the vegetables are completely soft and break apart easily with a spoon. This is a good time to step back, breathe, and let the oven do its work.

Blend into creaminess:

Remove the pot from heat and blend the soup using an immersion blender, moving it slowly through the soup until it's smooth and creamy. If you're using a countertop blender, work in batches and let the soup cool slightly first—this is the only moment where patience actually prevents accidents.

Finish with brightness:

Stir in the juice of half a lemon and taste as you go, adjusting salt and pepper until it feels balanced—the lemon should make everything taste more like itself, not like soup with lemon added.

Serve with intention:

Ladle into bowls and top with fresh herbs and a swirl of coconut yogurt if you have it, turning a simple soup into something that feels like it was made just for the person eating it.

Save to Pinterest

There was an evening when my mother tried this soup and got quiet halfway through her bowl, the kind of quiet that means something touched her. She didn't say much, just asked for seconds and mentioned it reminded her of autumn mornings, which I think is the highest compliment a home cook can get. That's when I realized this soup isn't really about the ingredients or even the technique—it's about creating a moment of comfort someone didn't know they needed.

Why This Soup Feels Different

There's a reason this combination of vegetables and spices has become so popular lately, and it's not just wellness trends catching up—it's genuinely how the flavours work. The sweetness of carrots needed the earthiness of celeriac to avoid being one-dimensional, and those warm spices needed both to have something to cling to. It's like all the ingredients agreed to play together perfectly, and your job is just to show up and let them do their thing.

The Celeriac Question

I resisted celeriac for years, convinced it was one of those vegetables that tasted like dirt or disappointment, until someone told me it's just celery's more ambitious cousin. Once cooked down in broth, it becomes almost creamy, adding a subtle earthiness that makes people wonder what secret ingredient you used. If you genuinely can't find it or have a real aversion, parsnip or sweet potato work as substitutes, though you'll lose some of that unique flavour.

Spice Adjustments and Personal Taste

The chilli here is gentle enough that most people won't feel heat, just warmth and depth, but everyone's tolerance is different so start with half if you're unsure. The spice blend is forgiving—if you don't like cumin, reduce it; if you love smoke, add more paprika—this is your soup to adjust and make yours. The real magic is in the balance, not in hitting exact measurements, so taste constantly and trust your own instincts about what feels right.

• Serve with gluten-free bread to make it a complete meal that still feels light and nourishing.
• Batch cook this and freeze it in portions for mornings when you need something warm but don't have time to think.
• Remember that this soup is as good cold as it is hot, so leftovers become next-day lunches without losing anything in translation.

Save to Pinterest

This soup became my quiet answer to the question of what nourishing food actually looks like, and somehow it's become the soup I make for everyone I know when life feels heavy. It's proof that simple ingredients treated with respect and a little intentionality can become something people remember.

Recipe FAQs

→ Can I adjust the spice level?

Yes, simply use half the chilli for milder heat, or increase to one full chilli with seeds for more kick. The spices can also be adjusted to your preference.

→ What can I substitute for celeriac?

Parsnip or sweet potato work wonderfully as alternatives. They provide similar texture when blended and complement the carrots beautifully.

→ How do I make this more filling?

Serve with gluten-free bread or add cooked quinoa or lentils to the soup before blending for added protein and substance.

→ Can I make this ahead of time?

Absolutely. This soup stores well in the refrigerator for up to 4 days and actually develops deeper flavors overnight. Reheat gently on the stovetop.

→ Is this soup freezer-friendly?

Yes, freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat, adding a splash of stock if needed to adjust consistency.

→ What makes this gut-friendly?

The combination of anti-inflammatory spices like turmeric and cumin, plus fiber-rich vegetables and optional homemade stock, supports digestive health naturally.