Carrot Celeriac and Chilli Soup (Printable Version)

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

# What You’ll Need:

→ Vegetables

01 - 1 lb 2 oz carrots, peeled and diced
02 - 10.6 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 tsp ground cumin
07 - 1 tsp ground coriander
08 - 1/2 tsp ground turmeric
09 - 1/2 tsp smoked paprika

→ Liquids

10 - 4 cups gluten-free vegetable stock
11 - 2 tbsp 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 Guide:

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

# Expert Tips:

01 -
  • It tastes like it took hours but comes together in less than 45 minutes, perfect for weeknight dinners when you want something that feels intentional.
  • The spice blend is gentle enough to feel comforting but present enough to wake you up, with no dairy required to make it creamy.
  • Every ingredient serves your gut and body, so you can have a second bowl without the guilt.
02 -
  • Don't skip toasting the spices—that one minute over heat is what transforms them from dusty and flat into warm and complex, the difference between a soup that's nice and one that's memorable.
  • If your celeriac is hard to peel, cut it into quarters first, then use a sharp knife or vegetable peeler on the flat sides; it's much safer and easier than wrestling with the whole knob.
03 -
  • Make a double batch and freeze half in portions; this soup reheats beautifully and tastes even better the next day as the spices settle and deepen.
  • If your immersion blender struggles, let the soup cool for a few minutes first, or blend it in smaller batches to avoid splashing hot liquid everywhere.
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