Carrot Celeriac Chilli Soup (Printer-Friendly)

Sweet carrots and earthy celeriac blended with warming spices in a smooth, nourishing bowl.

# What You'll Need:

→ Vegetables

01 - 2 cups carrots, peeled and chopped
02 - 1.3 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 Prepare:

01 - Heat olive oil in a large saucepan over medium heat. Add diced onion and sauté for 3 to 4 minutes until softened and translucent.
02 - Add minced garlic and chopped red chilli, cooking for 1 minute until fragrant and aromatic.
03 - Stir in carrots, celeriac, and potato. Cook for 5 minutes, stirring occasionally to begin breaking down the vegetables.
04 - Add ground cumin, coriander, turmeric, and black pepper. Stir thoroughly to evenly coat all vegetables with the spice mixture.
05 - Pour in vegetable stock and bring to a boil. Reduce heat and simmer for 20 to 25 minutes until all vegetables are completely tender and soft.
06 - Remove from heat and blend using an immersion blender until smooth, or transfer in batches to a blender for complete puréeing.
07 - Season with salt to taste. If soup is too thick, add hot water or stock incrementally until desired consistency is reached.
08 - Ladle into serving bowls and garnish with fresh coriander leaves, a swirl of vegan yogurt or coconut cream, and additional chilli slices if desired.

# Expert Advice:

01 -
  • It comes together in under 45 minutes and tastes like you spent all day on it.
  • The gentle chilli heat sneaks up on you without overwhelming the earthiness of the vegetables.
  • It's naturally vegan and gluten-free, so everyone at your table can enjoy it without apologies.
02 -
  • Don't skip the step of toasting your spices in the oil—they need heat to activate their flavors, and this is where most people accidentally make their soup taste dull.
  • If your soup breaks or looks grainy after blending, you've likely overworked it; stop and accept that slightly rustic texture, which is still delicious.
03 -
  • Use an immersion blender instead of a regular blender if you have one; it saves cleanup and gives you better control over texture.
  • If you're batch cooking for the week, slightly undercook the vegetables by a minute or two so they don't turn to mush when you reheat the soup.
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