Carrot Celeriac and Chilli Soup

There's something about watching orange and pale yellow vegetables soften into silk that makes you feel like you're doing something right in the kitchen. I stumbled into making this soup on a grey afternoon when my fridge held nothing but root vegetables and a determined need to cook something warming. The first spoonful surprised me—earthy celeriac playing against sweet carrots, with just enough chilli to wake everything up without shouting about it.

I made this for a friend who'd been under the weather, and she texted me three hours later saying she'd already made it again. That's when I knew the recipe had moved beyond just something tasty—it became proof that simple ingredients, when treated with a bit of care, can feel genuinely nourishing.

Ingredients

• Carrots (500 g): Sweet and bright, they form the backbone of this soup's natural sweetness—peel them fresh rather than using pre-cut if you can, the flavor difference is worth the two extra minutes.
• Celeriac (300 g): This knobby root vegetable brings an earthy depth that regular celery can't match, and it's what makes this soup feel sophisticated without trying.
• Onion (1 large): Diced and softened first, it becomes the savory foundation that holds everything together.
• Garlic (2 cloves): Mince it fine so it disappears into the broth rather than staying as distinct pieces.
• Red chilli (1 medium): Deseed it unless you want real heat, and remember that the warmth builds as the soup sits, so start gentle.
• Potato (1 medium): This quietly does the work of making the soup creamy when blended, no cream needed.
• Vegetable stock (1 L): Use the best quality you can find or make your own—it's the only major ingredient you really taste as itself.
• Olive oil (1 tbsp): Just enough to let the onion soften without the soup tasting heavy.
• Cumin (1 tsp): Warm and slightly nutty, it makes you wonder why you don't use it more often.
• Coriander (1/2 tsp): A subtle citrus note that brightens everything without announcing itself.
• Turmeric (1/2 tsp): The golden color is a bonus—it's really here for its gentle earthiness and the fact that it's good for you.
• Black pepper (1/4 tsp): Freshly ground makes all the difference, even in small amounts.
• Salt: Always taste before you finish—you're seasoning to balance, not to dominate.

Instructions

Warm the base:

Heat olive oil in a large saucepan over medium heat, then add your diced onion. You'll know it's ready when it turns translucent and smells sweet rather than sharp, usually about 3 to 4 minutes of gentle stirring.

Build the aromatics:

Add minced garlic and your finely chopped chilli, stirring constantly for about a minute until the kitchen fills with that fragrant, slightly spicy warmth. This step is quick but essential—you want the aromatics cooked just enough to bloom, not brown.

Add the vegetables:

Tip in your chopped carrots, diced celeriac, and diced potato, stirring occasionally for about 5 minutes. The vegetables will start to soften slightly and release their own sweet flavors into the oil and onion base.

Toast the spices:

Sprinkle in the cumin, coriander, turmeric, and black pepper, stirring well so every piece of vegetable gets coated. This moment—when the spices hit the warm pan—is when the whole pot transforms into something that smells like comfort.

Add the liquid:

Pour in your vegetable stock slowly, then bring everything to a boil before immediately turning the heat down to a gentle simmer. This should take about 20 to 25 minutes, and you'll know it's done when a fork passes through the celeriac without resistance.

Blend until smooth:

Remove from heat and use an immersion blender right in the pot, or work in batches with a regular blender if you prefer. Blend until completely smooth—this is where the potato does its magic, creating natural creaminess.

Season and adjust:

Taste the soup and add salt until it tastes right to you. If it's thicker than you like, add a splash of hot water or extra stock and stir it through.

Finish and serve:

Ladle into bowls and top with fresh coriander leaves, a swirl of vegan yogurt or coconut cream, and extra chilli slices if you want more heat. The contrast of cool cream against warm soup is part of what makes this dish feel complete.

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There's a moment when you first taste soup like this that you understand why people have been making soups for thousands of years. It's not fancy, but it feels like the kind of dish that knows exactly what it's doing, and you feel better for having eaten it.

The Spice Balance That Changes Everything

The magic of this soup isn't in any single ingredient but in how the spices work together. Cumin brings warmth, coriander adds subtle brightness, and turmeric connects everything with its earthy, slightly bitter note—it's a combination that tastes both modern and timeless. I learned this by making it wrong the first time, using far too much of everything, and discovering that restraint actually creates more flavor, not less.

Why This Soup Actually Heals

There's real science behind gut-healing soups, and this one does it through both what's in it and how it's prepared. Root vegetables are naturally full of fiber and minerals, the slow simmer makes everything more digestible, and the spices (particularly turmeric and ginger if you add it) have actual anti-inflammatory properties. After a few days of eating this soup regularly, most people report feeling lighter and more grounded, which is a nice way to describe what happens when your digestion finally settles down.

Making It Your Own Without Breaking It

This recipe is forgiving enough to adapt but clear enough that you'll know if something's gone wrong. I've made it with swede instead of celeriac on busy weeks, added a small piece of fresh ginger with the aromatics for extra gut health, and even stirred in a handful of spinach at the very end for color. The constants are the onion, carrots, and stock—those three things keep it tasting like itself no matter what you change.

• Add fresh ginger (a thumbnail-sized piece) with the garlic and chilli if you want extra digestive support and warmth.
• Serve with gluten-free bread, toasted seeds, or even a dollop of hummus for something to dip and crunch.
• Make a double batch and freeze half—it reheats beautifully and tastes even better the next day.

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This is the kind of soup that quietly becomes part of your rotation, the one you make when you want to feel taken care of without the effort. It asks very little of you and gives back more than it costs.

Recipe FAQs

→ Can I make this soup ahead of time?

Absolutely. This soup actually improves in flavour when made ahead, allowing the spices to meld. Store in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop, adding a splash of water or stock if needed.

→ How can I make this soup extra creamy?

The potato naturally creates creaminess when blended. For extra richness, add a swirl of coconut cream, vegan yogurt, or a tablespoon of tahini before serving. You can also use slightly more potato or blend in some cooked white beans.

→ Is this soup suitable for batch cooking?

Yes, this soup is perfect for batch cooking. Double the ingredients and freeze individual portions for quick weekday lunches. The texture remains excellent after freezing and reheating.

→ Can I adjust the spice level?

Certainly. Reduce the chilli quantity or remove seeds for a milder version. For more heat, include the chilli seeds or add extra chilli. The ground spices provide flavour without significant heat, so you can adjust these independently.

→ What can I serve with this soup?

Crusty gluten-free bread, toasted pumpkin seeds, or a simple green salad make excellent accompaniments. For a more substantial meal, serve alongside roasted vegetables or a grain bowl. The soup also pairs beautifully with hummus and flatbread.

→ Can I use different vegetables?

Yes, you can substitute parsnips for carrots or add sweet potato for extra sweetness. Butternut squash also works well. Keep the overall vegetable quantities similar to maintain the proper consistency.