Carrot Celeriac and Chilli

There was a Tuesday when my fridge held three sad-looking vegetables and a stubborn need to make something warm. I'd bought celeriac on impulse, carrots were getting soft, and a forgotten red chilli sat in the drawer. What emerged from that pantry rummage became the soup I now make whenever I need my body to feel taken care of—something about the golden spices and silky texture just works like a gentle reset button.

My partner brought home the most beautiful bunch of fresh coriander one evening, and I knew exactly what soup needed it as a finish. The way it brightened the golden-orange bowl, that peppery snap against the creamy warmth—it transformed from practical dinner into something that felt a bit celebratory. We had seconds without even discussing it, just quiet contentment.

Ingredients

• Carrots, 500 g peeled and chopped: Sweet and familiar, they're your soup's backbone and they'll soften into nothing, creating natural sweetness without added sugar.
• Celeriac, 300 g peeled and diced: Earthy and slightly nutty, this is the ingredient that transforms soup from ordinary to interesting—don't skip it.
• Onion, 1 large diced: Your aromatics foundation; it'll disappear into the broth and build layered flavor.
• Garlic, 2 cloves minced: A gentle presence rather than aggressive, so don't worry about garlic-heavy soup here.
• Red chilli, 1 medium deseeded and finely chopped: Deseeding keeps it warm rather than hot, but taste as you go—some chillies are spicier than others.
• Potato, 1 medium peeled and diced: The secret to creaminess without cream; it'll break down and thicken the soup naturally.
• Vegetable stock, 1 L: Quality matters—a good stock means the soup tastes like it took hours.
• Olive oil, 1 tbsp: Just enough to start the vegetables without heaviness.
• Ground cumin, 1 tsp: Warm and slightly smoky, the star of your spice blend.
• Ground coriander, 1/2 tsp: Citrusy notes that brighten everything underneath.
• Ground turmeric, 1/2 tsp: The golden hue and the gut-supporting magic.
• Black pepper, 1/4 tsp: Just enough bite to keep things interesting.
• Salt, to taste: Always taste at the end; stock saltiness varies.
• Fresh coriander leaves, optional: The finishing touch that makes people think you spent twice as long cooking.
• Vegan yogurt or coconut cream, optional: A swirl adds richness and a cooling counterpoint to the chilli.

Instructions

Warm your foundation:

Heat olive oil in a large saucepan over medium heat, then add diced onion. You'll hear the gentle sizzle—that's your signal—and sauté for 3 to 4 minutes until the onion turns translucent and softens. This is the moment where your kitchen starts smelling like something good is happening.

Build the aroma:

Add minced garlic and your finely chopped chilli, cooking just for 1 minute until fragrant. You'll smell it immediately—that's when you know it's right. Don't let it cook longer or the garlic will lose its brightness.

Add your vegetables:

Stir in the carrots, celeriac, and potato, then cook for 5 minutes, stirring occasionally. The vegetables will begin to soften at their edges, and the saucepan will smell herbaceous and warm.

Toast your spices:

Add cumin, coriander, turmeric, and black pepper, stirring well so each vegetable piece gets coated. The spices will bloom in the heat, releasing their deeper flavors—this is non-negotiable for real depth.

Simmer into softness:

Pour in the vegetable stock and bring to a boil, then reduce heat and let it simmer for 20 to 25 minutes until all vegetables are completely soft. The soup will darken slightly and concentrate in flavor as it cooks.

Blend to silk:

Remove from heat and use an immersion blender to blend until smooth, working in batches if using a regular blender. The texture should be velvety—no chunks, no graininess.

Taste and adjust:

Season with salt, and if it feels too thick, thin it with a splash of hot water or extra stock to reach your preferred consistency. This is your last chance to make it exactly how you want it.

Plate with intention:

Ladle into bowls and top with fresh coriander leaves, a swirl of vegan yogurt or coconut cream, and extra chilli slices if you like heat. The contrast of temperature and texture is part of what makes this feel special.

Save

I made this soup for a friend who was stressed about nutrition after some medical stuff, and watching her face when she tasted it—that moment when food becomes care—reminded me why cooking matters. There's something about feeding someone something warm and real that says what words sometimes can't.

Why This Soup Works for Your Gut

Turmeric gets talked about a lot, but in this soup it actually works because you're eating it with fat (olive oil) and black pepper, which help your body absorb it. Celeriac brings its own quieter benefits—it's prebiotic, meaning it feeds the good bacteria already living in your system. The warmth of the spices also settles digestion in a way that matters if your stomach tends to be fussy.

Making It Your Own

This soup is a canvas more than a fixed thing. Some nights I add a small piece of fresh ginger with the garlic—it deepens everything and pushes the warmth further. Other times I've stirred in a handful of coconut milk at the end because I wanted richness, or a squeeze of lemon juice because the acidity seemed right.

Serving and Storage

This soup tastes best fresh but keeps beautifully in the fridge for up to five days, and it freezes for a month if you pour it into containers while it's still warm. Reheat gently, stirring occasionally—you want it warmed through, not aggressively boiled. Serve it alongside gluten-free bread or a small handful of toasted seeds for texture contrast, because a silky soup paired with something crunchy is one of those small pleasures that makes eating feel intentional.

• A quick ginger addition (fresh, about thumb-sized piece) stirred in with the garlic transforms the whole warmth profile.
• Coconut cream stirred in at the very end creates richness without altering the spice balance.
• This soup freezes beautifully for busy weeks when you need something real but don't have time to cook.

Save

This is the kind of soup that asks nothing of you except to show up with decent ingredients, and it rewards that simplicity with something that tastes like it knows what it's doing. Make it when you need to feel grounded.

Recipe Q&A

→ Can I make this soup ahead of time?

Absolutely. This soup actually improves after sitting for a day as the spices develop deeper flavour. Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.

→ What can I use instead of celeriac?

Parsnip or turnip work beautifully as substitutes, offering similar earthy notes and texture. Alternatively, increase the potato quantity slightly to maintain the creaminess.

→ How can I make this soup extra creamy?

Blend thoroughly until completely smooth, or stir in a splash of coconut milk or vegan cream before serving. The potato already provides natural creaminess, but these additions elevate it further.

→ Is this suitable for batch cooking?

Perfectly suited. Double or triple the ingredients to make multiple portions. The soup freezes exceptionally well—portion into containers for easy weekday lunches.

→ Can I add protein to this dish?

Yes. Serve with toasted pumpkin seeds or sunflower seeds for crunch and plant protein. Alternatively, enjoy with crusty bread and hummus for a more substantial meal.