Carrot Celeriac and Chilli (Print Version)

Sweet carrots and earthy celeriac simmered with aromatic spices and gentle chilli warmth

# What You Need:

→ Vegetables

01 - 2 cups carrots, peeled and chopped
02 - 1.25 cups 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 cups vegetable stock
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

# How To Make It:

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 chopped chilli to the pan, cooking for 1 minute until fragrant.
03 - Stir in the carrots, celeriac, and potato. Cook for 5 minutes, stirring occasionally to ensure even cooking.
04 - Add ground cumin, coriander, turmeric, and black pepper. Stir well to coat all vegetables evenly with the spice mixture.
05 - Pour in vegetable stock and bring to a boil. 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 smooth, or carefully blend in batches in a standard blender.
07 - Season with salt to taste. Add additional hot water or stock if the soup is too thick, adjusting to desired consistency.
08 - Ladle soup into bowls and garnish with fresh coriander, a swirl of vegan yogurt or coconut cream, and extra chilli slices if desired.

# Expert Advice:

01 -
  • It tastes like comfort but feels light, which is that rare combination that actually sticks.
  • Your digestion will thank you—the turmeric and ginger do real work here.
  • Ready in under an hour, which means soup on a weeknight without the stressed feeling.
02 -
  • Don't skip blending—the potato is what creates natural creaminess, and blending releases it fully; the difference between smooth and so-so is real.
  • Taste the chilli before adding; some are genuinely twice as hot as others, so start with half if you're unsure.
03 -
  • Buy celeriac whole and peel it generously—the outer layer can be tough and bitter, so don't scrimp on the knife work here.
  • If your soup breaks or looks grainy after blending, it's usually because the temperature dropped—warm it gently on low heat and blend again briefly.
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