Carrot Celeriac and Chilli Soup (Printable)

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

# What You'll Need:

→ Vegetables

01 - 2 cups carrots, peeled and diced
02 - 1.5 cups 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 teaspoon ground cumin
07 - 1 teaspoon ground coriander
08 - 0.5 teaspoon ground turmeric
09 - 0.5 teaspoon smoked paprika

→ Liquids

10 - 4 cups vegetable stock
11 - 2 tablespoons olive oil
12 - Juice of 0.5 lemon

→ 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)

# How to Make It:

01 - Heat olive oil in a large saucepan over medium heat. Add onion and garlic, sauté for 2-3 minutes until softened.
02 - Stir in chilli and all spices. Cook for 1 minute until fragrant.
03 - Add carrots and celeriac, stir to coat with spices.
04 - Pour in vegetable stock, bring to a boil, then reduce heat and simmer for 25-30 minutes until vegetables are very tender.
05 - Remove from heat. Blend the soup using an immersion blender or in batches in a countertop blender until smooth and creamy.
06 - Stir in lemon juice. Season with salt and pepper to taste.
07 - Ladle into bowls and garnish with fresh herbs and a swirl of coconut yogurt if desired.

# Expert Advice:

01 -
  • The marriage of sweet carrots with earthy celeriac creates a depth of flavor that makes people wonder what your secret ingredient is.
  • It has that magical quality of tasting even better the next day, which means less cooking and more enjoying throughout your busy week.
02 -
  • Celeriac oxidizes quickly once peeled, so either prepare it last or toss it with a bit of lemon water if youre prepping vegetables ahead of time.
  • The soup will thicken considerably as it cools, so dont worry if it seems a bit thin right after blending.
03 -
  • If your blender struggles with hot liquids, try using a potato masher first to break down the vegetables, then blend smaller batches for the smoothest result.
  • The flavor intensifies even after cooling, so be somewhat conservative with the chilli your first time making it, especially if serving to spice-sensitive guests.
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