Carrot Celeriac Chilli Soup (Printable)

Sweet carrots and earthy celeriac meet warming spices in this vibrant bowl, ready in under an hour.

# What You'll Need:

→ Vegetables

01 - 1 pound 2 ounces carrots, peeled and diced
02 - 10.6 ounces 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 1/4 cups vegetable stock
11 - 2 tablespoons olive oil
12 - 1/2 lemon, juiced

→ 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)

# Step-by-Step:

01 - Heat olive oil in a large saucepan over medium heat. Add chopped onion and minced garlic, sauté for 2 to 3 minutes until softened and fragrant.
02 - Stir in the chilli and all ground spices. Cook for 1 minute, stirring constantly, until the spices release their aromatic oils.
03 - Add the diced carrots and celeriac to the pan, stirring thoroughly to coat all pieces evenly with the spice mixture.
04 - Pour in the vegetable stock and bring to a rolling boil. Reduce heat to low and simmer uncovered for 25 to 30 minutes until vegetables are very tender and easily pierced with a fork.
05 - Remove from heat. Using an immersion blender, puree the soup until completely smooth and creamy. Alternatively, carefully transfer soup in batches to a countertop blender and blend until smooth.
06 - Stir in the lemon juice and season with salt and freshly ground black pepper to your taste preference.
07 - Ladle soup into bowls and garnish with fresh herbs and a swirl of coconut yogurt if desired.

# Expert Advice:

01 -
  • It's ready in under an hour and tastes like you spent all morning on it.
  • The warmth of the spices sneaks up on you in the best way, especially if you use the full chilli.
  • Your gut will genuinely thank you for all those root vegetables in one bowl.
02 -
  • Don't rush the initial sauté of onion and garlic—those few minutes build the foundation that everything else rests on.
  • Blend until completely smooth; any lumps of celeriac will feel grainy and ruin the experience you're after.
03 -
  • Invest in a quality immersion blender if you don't have one; it changes how often you actually make soup.
  • The lemon juice is your brightness control—it's the difference between a soup that feels complete and one that feels flat, so don't skip it.
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