Save to Pinterest My quest for vibrant plant-based recipes led me to this carrot and celeriac soup one frosty afternoon when both my pantry and inspiration were running low. The humble vegetables transformed into something extraordinary with just a whisper of chilli and spices warming the kitchen. I remember the steam rising from the pot, fogging up my glasses as I leaned in for that first taste – earthy, sweet and with just enough heat to make my lips tingle pleasantly.
Last winter, my neighbor knocked on my door during a particularly brutal cold snap, looking absolutely miserable with a nasty cold. I ladled some of this soup into a container without thinking twice and pressed it into her hands. Three days later, she was back, completely recovered and demanding the recipe, convinced the chilli and turmeric had some kind of medicinal power that her usual cold remedies lacked.
Ingredients
- Celeriac: This gnarly root vegetable might look intimidating at the market, but its subtle celery-like flavor adds an incredible depth that transforms this from a regular carrot soup into something truly memorable.
- Red chilli: I discovered that leaving a few seeds in rather than completely deseeding gives just the right amount of lingering warmth without overwhelming the delicate vegetable flavors.
- Smoked paprika: After accidentally using smoked instead of sweet paprika once, I never went back – it adds a subtle campfire quality that makes the soup taste like it simmered all day.
- Lemon juice: This final touch brightens everything up and balances the earthy spices, something I learned after serving a rather flat-tasting first attempt to my brutally honest sister.
Instructions
- Sauté the aromatics:
- Heat your olive oil in a large saucepan until it shimmers slightly, then add the onion and garlic. You'll know they're perfectly softened when the kitchen fills with that sweet, savory aroma and they turn translucent rather than brown.
- Bloom the spices:
- Sprinkle in the chilli and spices, stirring constantly to prevent burning. The fragrance will suddenly intensify – that's your signal they've released their essential oils.
- Add vegetables:
- Toss in your carrots and celeriac pieces, making sure each chunk gets a light coating of those aromatic spices. The vegetables should glisten slightly with the spiced oil before adding the stock.
- Simmer to tenderness:
- Once the stock joins the party, bring everything to a gentle bubble before reducing to a simmer. You'll know the vegetables are ready when a knife slides through them without any resistance.
- Blend until silky:
- Remove the pot from heat before blending to prevent hot splatters. Keep the blender running until you achieve a velvety texture with no fibrous bits remaining.
- Brighten and season:
- The lemon juice adds that crucial acid note that makes all the flavors pop. Start with a small amount of salt, taste, and gradually add more until the soup goes from good to cannot-stop-eating.
Save to Pinterest My partner, who typically regards soup as a mere appetizer rather than a proper meal, actually went back for seconds and then thirds of this carrot and celeriac creation. Standing there in the kitchen with an empty pot, looking slightly sheepish about having devoured what was meant to be our lunch for the next day, he declared it had officially changed his mind about soups being substantive enough to qualify as dinner.
Make-Ahead Options
I discovered quite by accident that this soup develops even more character after resting overnight in the refrigerator. The flavors meld together in this magical way, with the celeriac earthiness mellowing and the carrots sweetness becoming more pronounced. Now I deliberately make it a day before serving when guests are coming, which not only tastes better but saves me from last-minute cooking stress.
Serving Suggestions
While testing different garnishes, the contrast between the hot, spiced soup and a cool dollop of coconut yogurt created this delightful temperature play that elevated the entire experience. The yogurt slowly melts into the soup, creating these beautiful swirling patterns that make each bowl look like edible art, perfect for those moments when you want to impress without admitting how simple the recipe actually is.
Variations to Try
After making this soup dozens of times, I've experimented with countless variations based on what's in my vegetable drawer. Sometimes a lone parsnip finds its way into the pot, adding a subtle sweetness that works beautifully with the spice blend.
- For a more indulgent version, replace half a cup of stock with coconut milk for a creamier, richer result.
- Roasting the carrots and celeriac before adding them to the soup creates caramelized edges that add another dimension of flavor.
- Swapping ground coriander for fresh coriander stems (finely chopped) gives a brighter, more vibrant taste profile.
Save to Pinterest This soup has become my edible comfort blanket, the recipe I turn to when the weather turns chilly or spirits need lifting. Each spoonful feels like a gentle reminder that sometimes the most unassuming ingredients create the most profound comfort.
Recipe FAQs
- → Can I make this soup ahead of time?
Absolutely. This soup actually improves in flavour as the spices develop over time. Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently on the hob, adding a splash of water or stock if needed to adjust consistency.
- → What can I use instead of celeriac?
Parsnip works beautifully as a substitute, bringing similar earthy notes and a slightly sweeter profile. Sweet potato is another excellent option that adds creaminess and natural sweetness. Both alternatives maintain the soup's comforting character and gut-friendly properties.
- → How can I adjust the spice level?
Start with half the chilli for a milder version, or omit entirely if serving those sensitive to heat. For more warmth, increase to two chillies or add a pinch of cayenne with the spices. The smoked paprika already provides depth, so balance additional heat carefully.
- → Is this suitable for batch cooking?
Perfectly suited. Double or triple the quantities to make multiple portions. The soup freezes exceptionally well—portion into containers before adding fresh garnishes. Simply thaw overnight in the refrigerator and reheat thoroughly before serving with herbs and yogurt.
- → Can I use dried herbs instead of fresh?
While fresh coriander or parsley adds bright, aromatic notes, dried herbs can work in a pinch. Add dried herbs during the last 5 minutes of simmering to allow their flavours to bloom. Use about one-third the amount of dried compared to fresh, as dried herbs are more concentrated.
- → What makes this gut-friendly?
The combination of carrots and celeriac provides soluble fibre that supports digestive health. Homemade vegetable stock adds nutrients without common irritants, while the aromatic spices like turmeric and cumin have anti-inflammatory properties. The optional coconut yogurt introduces beneficial probiotics if tolerated.