Carrot Celeriac and Chilli Soup (Printable)

Vibrant soup with sweet carrots, earthy celeriac, and gentle chilli warmth in spiced broth.

# What You'll Need:

→ Vegetables

01 - 1.1 lbs carrots, peeled and chopped
02 - 10.6 oz celeriac, peeled and diced
03 - 1 large onion, diced
04 - 2 cloves garlic, minced
05 - 1 medium red chilli, deseeded and finely chopped
06 - 1 medium potato, peeled and diced

→ Liquids

07 - 4.2 cups vegetable stock, gluten-free
08 - 1 tablespoon olive oil

→ Spices & Seasoning

09 - 1 teaspoon ground cumin
10 - 0.5 teaspoon ground coriander
11 - 0.5 teaspoon ground turmeric
12 - 0.25 teaspoon ground black pepper
13 - Salt to taste

→ Optional Garnish

14 - Fresh coriander leaves
15 - Vegan yogurt or coconut cream
16 - Extra chilli slices

# Directions:

01 - Heat olive oil in a large saucepan over medium heat. Add diced onion and sauté for 3-4 minutes until softened and translucent.
02 - Add minced garlic and finely chopped red chilli to the pan, cooking for 1 minute until fragrant.
03 - Stir in chopped carrots, diced celeriac, and diced potato. Cook for 5 minutes, stirring occasionally to prevent sticking.
04 - Add ground cumin, ground coriander, ground turmeric, and black pepper. Stir well to evenly coat all vegetables with the spice mixture.
05 - Pour in the gluten-free vegetable stock. Bring to a boil, then reduce heat and simmer for 20-25 minutes until all vegetables are completely tender.
06 - Remove from heat. Blend the soup using an immersion blender until completely smooth, or transfer to a blender in batches.
07 - Season with salt to taste. If the soup is too thick, add additional hot water or stock in small increments to reach desired consistency.
08 - Ladle soup into bowls and top with fresh coriander leaves, a swirl of vegan yogurt or coconut cream, and additional chilli slices if desired.

# Expert Tips:

01 -
  • It comes together in under an hour and tastes like you spent all day on it.
  • Your gut will thank you, and honestly, you'll notice the difference after a few bowls.
  • One pot, minimal fuss, maximum comfort in a way that feels intentional rather than lazy.
02 -
  • Don't rush the initial sauté of onions—those few minutes of softening are what build the flavor foundation that makes everything taste richer.
  • Blend the soup completely smooth; any chunks will make it feel unfinished even though chunky soup is fine in other contexts, this one needs that silky texture to work properly.
03 -
  • If your immersion blender struggles with the thick soup, add a bit of extra stock before blending rather than after—it blends more evenly and you have better control over the final consistency.
  • Celeriac can be fibrous in the center, so dice it small and check that it's completely soft before blending, otherwise you'll end up with stringy bits in your smooth soup.
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