Carrot, Celeriac and Chilli Soup (Printable)

Sweet carrots, earthy celeriac, and chilli in a warming, spiced broth. Vegan, gluten-free, gut-friendly bowl.

# What You'll Need:

→ Vegetables

01 - 1 lb 2 oz carrots, peeled and diced
02 - 10.5 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 teaspoon ground cumin
07 - 1 teaspoon ground coriander
08 - 1/2 teaspoon ground turmeric
09 - 1/2 teaspoon smoked paprika

→ Liquids

10 - 4 cups vegetable stock
11 - 2 tablespoons olive oil
12 - Juice of 1/2 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)

# Directions:

01 - Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic, sauté for 2 to 3 minutes until softened.
02 - Stir in the chilli and all the spices. Cook for 1 minute until fragrant.
03 - Add the carrots and celeriac, stir to coat with the spices.
04 - Pour in the vegetable stock, bring to a boil, then reduce heat and simmer for 25 to 30 minutes until the vegetables are very tender.
05 - Remove from the heat. Blend the soup using an immersion blender or in batches in a blender until smooth and creamy.
06 - Stir in the lemon juice. 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 Tips:

01 -
  • It's the kind of soup that feels indulgent but actually leaves you feeling energized rather than heavy.
  • The spices do all the heavy lifting, so you don't need cream or complicated techniques to make it taste restaurant-worthy.
  • It's ready in under an hour, which means weeknight dinners that don't feel rushed or compromised.
02 -
  • Don't skip blooming the spices in the oil—it's the difference between a flat soup and one that tastes like someone actually cared, and it takes one minute.
  • The lemon at the end isn't optional garnish, it's a flavor corrector that lifts everything and makes the earthiness sing instead of settling.
03 -
  • If you have homemade vegetable stock, use it—the difference in the final soup is noticeable and worth saving your stock scraps for.
  • Blend the soup in batches if using a countertop blender rather than cramming it all in at once, which is how accidents happen and tempers get tested.
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