Pin This I discovered this soup on a rainy Tuesday when my fridge held nothing but carrots, celeriac, and the stubborn end of a red chilli. What started as kitchen improvisation turned into something I now make deliberately, craving its bright warmth and the way the spices bloom together. There's something honest about a soup this simple, how it lets each ingredient shine without pretense. The first spoonful always reminds me why I fell for it.
My partner once brought a friend over unexpectedly, and I had this soup simmering on the stove. When I ladled it into bowls with a drizzle of coconut yogurt, their friend asked for the recipe before even finishing the first spoonful. That's when I realized this wasn't just dinner, it was the kind of dish that makes people feel welcomed and cared for.
Ingredients
- Carrots: Use about 500 g of firm, orange carrots for natural sweetness that balances the spice; avoid any that feel soft or wrinkled.
- Celeriac: This 300 g knobby root vegetable adds an earthy depth that carrot alone can't achieve, and it breaks down beautifully into the broth.
- Onion: One medium onion, chopped, builds the aromatic foundation that makes the soup taste like you've been cooking all day.
- Garlic: Two minced cloves add a whisper of sharpness that rounds out the sweetness of the roots.
- Red chilli: Use one whole chilli deseeded for a noticeable heat, or half a chilli if you prefer gentleness; the seeds pack the real fire.
- Ground cumin: One teaspoon of this warm spice reminds me of markets and travel, adding a subtle earthiness.
- Ground coriander: Another teaspoon brings a citrusy note that lifts the whole soup without being obvious.
- Ground turmeric: Half a teaspoon gives color and anti-inflammatory goodness, the kind of ingredient you add quietly but feel in your body.
- Smoked paprika: Half a teaspoon adds a whisper of smoke that deepens the flavor without overpowering.
- Vegetable stock: One liter of good stock (homemade is ideal) carries all these flavors into a silky broth.
- Olive oil: Two tablespoons of decent olive oil are the silent hero, helping the spices release their aromatics.
- Lemon juice: From half a lemon, squeezed in at the end, it brightens everything and prevents the soup from feeling heavy.
- Salt and black pepper: Season to your taste, trusting your palate more than any recipe.
- Fresh coriander or parsley: A handful chopped and scattered on top adds freshness and reminds you this came from somewhere alive.
- Coconut yogurt: Optional, but a swirl transforms it into something luxurious without cream.
Instructions
- Warm your oil and build the base:
- Heat 2 tablespoons of olive oil in a large saucepan over medium heat, then add your chopped onion and minced garlic. Let them soften for 2 to 3 minutes, stirring occasionally, until the kitchen fills with that golden, coaxing smell that tells you the aromatics are ready.
- Toast your spices:
- Stir in the red chilli and all your spices—cumin, coriander, turmeric, and paprika—and let them cook for just one minute. This brief moment transforms them from powder into something fragrant and alive, coating the aromatics in flavor.
- Add the vegetables:
- Toss in your diced carrots and celeriac, stirring to coat everything in the spiced oil. You're not cooking them yet, just waking them up in the spice mixture.
- Simmer until tender:
- Pour in your full liter of vegetable stock and bring the whole pot to a boil, then lower the heat and let it simmer gently for 25 to 30 minutes. The vegetables will soften completely, releasing their sweetness into the broth, and the kitchen will smell like something worth coming home for.
- Blend to silky smoothness:
- Remove from heat and use an immersion blender to blend the soup directly in the pot, moving it slowly until no chunks remain and the color is even and velvety. If you prefer, carefully transfer batches to a countertop blender, but the immersion blender saves time and mess.
- Finish with brightness:
- Stir in the lemon juice, which will brighten everything immediately, then taste and season with salt and pepper until it feels right to you. Remember that seasoning is personal—trust what your mouth tells you.
- Serve with intention:
- Ladle into bowls and top with fresh coriander or parsley if you have it, and a small swirl of coconut yogurt if you want richness. Every bowl is an invitation to slow down and feel nourished.
Pin This I made this soup for my mother when she wasn't feeling well, and watching her face soften as she tasted it—that quiet moment of comfort—reminded me that cooking is really just love in edible form. She asked for seconds, which meant more to me than any review ever could.
The Magic of Root Vegetables
Root vegetables are underrated in their ability to transform into something silky and elegant when given time and gentle heat. Carrots bring sweetness, celeriac brings earthiness, and together they create a base so naturally creamy you'd swear there was cream involved. The longer they simmer, the softer they become, and the more they release their starches into the broth, which is what gives you that luxurious mouthfeel without any dairy.
Playing with Heat and Spice
The red chilli in this soup is gentle, more of a warmth than a shout, which is why I love it. If you're sensitive to heat, remove the seeds completely and use half the chilli; if you want more presence, leave the seeds in or add a whole one. The spices around it—the cumin, coriander, turmeric, and paprika—create a cushion that makes the chilli feel like part of a story rather than a challenge.
Variations and Substitutions That Actually Work
I've made this soup a dozen different ways depending on what was in my kitchen, and it's forgiving enough to handle change. Parsnip or sweet potato can replace celeriac if that's what you have, though they'll shift the flavor slightly toward sweetness. You could add a splash of coconut milk for richness, roast the vegetables first for deeper flavor, or even add a handful of red lentils in the last 15 minutes of cooking for more body and protein.
- If you want it spicier, add a pinch of cayenne pepper or fresh ginger for a different kind of heat.
- A squeeze of fresh lime juice works just as well as lemon and brings its own brightness.
- Serve it hot, chilled, or at room temperature—it's equally good in any season.
Pin This This soup has become my go-to answer when someone asks what I'm cooking, because it delivers comfort, nutrition, and genuine flavor all at once. Make it once, and I promise it'll find its way back to your table again and again.
Recipe FAQs
- → Can I make this soup ahead of time?
Absolutely. This soup actually develops deeper flavours when made ahead. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently over medium heat, adding a splash of water or stock if needed to adjust consistency.
- → Is this soup suitable for freezing?
Yes, it freezes beautifully. Allow to cool completely before transferring to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat thoroughly. The texture remains perfectly smooth after freezing.
- → How can I adjust the spice level?
Control the heat by adjusting the chilli quantity. Use only half a chilli for subtle warmth or omit entirely for a mild version. Alternatively, add the chilli gradually during cooking, tasting as you go. For those who love heat, add extra chilli or a pinch of cayenne.
- → What can I use instead of celeriac?
Parsnip works beautifully as a substitute, offering similar sweetness and texture. Sweet potato creates a slightly sweeter, creamier result. Both alternatives maintain the soup's comforting character while bringing their own unique qualities to the blend.
- → How do I achieve the smoothest texture?
Ensure vegetables are completely tender before blending—they should easily break apart when pressed with a fork. Use an immersion blender directly in the pan for convenience, or process in batches in a high-powered blender. For ultimate silkiness, pass through a fine-mesh sieve after blending.