Save to Pinterest The kitchen was freezing that January morning, my breath actually visible as I stood at the counter contemplating a bag of gnarly celeriac I'd impulse-bought at the farmers market. I'd never cooked with it before, and honestly those twisted roots looked more like something from a fantasy novel than dinner. But the market vendor had promised it would make the most velvety soup imaginable, so I decided to trust her and throw it in a pot with some carrots and whatever else I could find. That afternoon, as the spices hit the warm oil and filled the entire apartment with an impossible coziness, I realized this ugly vegetable was about to become a winter staple.
I made a double batch of this soup during a snowstorm last winter when my sister came over unexpectedly. We spent the whole afternoon watching old movies while the pot bubbled away on the stove, and something about the smell of cumin and smoked paprika made even the grayest day feel like a proper occasion. She texted me the next morning asking for the recipe, which is basically her way of saying she'd eaten the leftovers for breakfast.
Ingredients
- 500 g carrots, peeled and diced: The natural sweetness balances the earthiness perfectly, and cutting them into similar sized chunks ensures even cooking
- 300 g celeriac, peeled and diced: This unsung hero creates the most incredible creamy texture without any dairy at all
- 1 medium onion, chopped: Foundation flavors always start here, so take your time letting it soften properly
- 2 garlic cloves, minced: Add these right before the spices so they don't burn and turn bitter
- 1 red chilli, deseeded and finely chopped: I usually use the whole thing but removing the membrane makes it much gentler if you're sensitive to heat
- 1 tsp ground cumin: This earthy spice is what gives the soup its warming depth
- 1 tsp ground coriander: Brightens everything up and keeps the soup from feeling too heavy
- 1/2 tsp ground turmeric: Mostly for that gorgeous golden color and its subtle bitter note
- 1/2 tsp smoked paprika: This is the secret ingredient that makes people ask what you put in there
- 1 L vegetable stock: Homemade makes a difference but use a good quality one if buying
- 2 tbsp olive oil: Just enough to sauté the vegetables and carry all those spices
- Juice of 1/2 lemon: The acid at the end makes all the flavors pop and wake up
- Salt and freshly ground black pepper: Taste before serving because the amount needed varies with your stock
- Fresh coriander or parsley, chopped: A scattering of herbs makes it look intentional and finished
- Coconut yogurt or dairy-free swirl: Totally optional but that little tang and creaminess takes it over the top
Instructions
- Build your flavor foundation:
- Heat the olive oil in a large saucepan over medium heat, add the onion and garlic, and sauté for 2 to 3 minutes until softened and translucent
- Wake up the spices:
- Stir in the chilli and all the spices, then cook for 1 minute until fragrant and the oil is beautifully tinted
- Coat the vegetables:
- Add the carrots and celeriac, stir everything together until the vegetables are coated with those aromatic spices
- Let it simmer gently:
- Pour in the vegetable stock, bring to a boil, then reduce heat and simmer for 25 to 30 minutes until the vegetables are very tender when pierced with a knife
- Create the silkiness:
- Remove from the heat and blend using an immersion blender until completely smooth, or work in batches if using a countertop blender
- Bring it to life:
- Stir in the lemon juice and season with salt and pepper to taste, then ladle into bowls and garnish with fresh herbs and a swirl of coconut yogurt if you're feeling fancy
Save to Pinterest This soup became my go-to meal during a particularly stressful month at work, when I needed something nourishing but couldn't muster the energy for complicated cooking. There was something meditative about chopping those vegetables and watching the pot transform into something so golden and comforting, like the kitchen was taking care of me for once instead of the other way around.
Making It Your Own
I've discovered that celeriac can be tricky to find sometimes, so parsnip or sweet potato work beautifully as substitutes and add their own sweetness to the party. The spice blend is flexible too, and I've been known to throw in a pinch of cinnamon when I'm craving something extra warming.
Perfecting The Texture
The difference between good and great comes down to blending time, so don't rush this step. I usually let my immersion blender run for at least a full minute to get that restaurant quality silkiness that makes people think there's cream in the soup.
Serving Suggestions
While this soup is substantial enough to stand alone, some crusty gluten-free bread for dipping never hurt anyone. I've also served it alongside a simple green salad with a sharp vinaigrette when I want to make it feel like more of an occasion.
- A drizzle of good olive oil right before serving adds luxuriousness
- Toasted pumpkin seeds on top bring a lovely crunch
- The soup keeps beautifully for 4 days and actually tastes better the next day
Save to Pinterest There's something almost medicinal about a bowl of this soup, not because of any particular ingredient but because it feels like exactly what your body wanted all along. Hope it brings you as much comfort as it has brought me on countless gray afternoons.
Recipe FAQs
- → Can I make this soup ahead of time?
Absolutely. This soup actually improves in flavour when made a day ahead, allowing the spices to meld beautifully. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently over medium heat, adding a splash of water or stock if needed to adjust consistency.
- → Is this suitable for freezing?
Yes, this soup freezes exceptionally well. Allow to cool completely before transferring to freezer-safe containers. It will keep for up to 3 months in the freezer. Thaw overnight in the refrigerator and reheat thoroughly before serving.
- → How can I adjust the spice level?
The heat level is easily customised. Start with half the chilli for a milder version, or leave it out entirely for a family-friendly option. Conversely, double the chilli or include some seeds if you prefer more kick. The spices provide warmth without overwhelming heat, making it beautifully balanced.
- → What can I use instead of celeriac?
Parsnips or sweet potato work wonderfully as substitutes, bringing their own natural sweetness. Potato creates a milder flavour profile, while turnip adds a pleasant peppery note. Each vegetable will slightly alter the final taste, but all create equally delicious results.
- → Do I need a high-speed blender?
An immersion blender works perfectly for this soup and is often easier for hot liquids. If using a countertop blender, blend in batches and be cautious with hot soup—vent the lid slightly and cover with a kitchen towel to prevent splashes. The vegetables become very tender, so even basic equipment achieves smooth results.
- → Can I add protein to make it more substantial?
Certainly. Stir in rinsed canned chickpeas or white beans during the last 5 minutes of simmering. Alternatively, serve with toasted seeds, nuts, or crusty gluten-free bread for added protein and texture. A dollop of Greek yogurt or coconut yogurt also adds creaminess and protein.