Carrot, Celeriac and Chilli (Printer-friendly)

Sweet carrots and earthy celeriac blended with aromatic spices and gentle chilli heat in a smooth, warming bowl.

# What You'll Need:

→ Vegetables

01 - 1 lb 2 oz carrots, peeled and diced
02 - 10.5 oz 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 - 1/2 teaspoon ground turmeric
09 - 1/2 teaspoon smoked paprika

→ Liquids

10 - 4 cups vegetable stock, gluten-free
11 - 2 tablespoons olive oil
12 - 1/2 lemon, juiced

→ Seasoning & Garnish

13 - Salt and freshly ground black pepper to taste
14 - Fresh coriander or parsley, chopped, optional
15 - Coconut yogurt, optional

# How-To Steps:

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

# Expert Tips:

01 -
  • Its somehow both incredibly light and deeply satisfying at the same time
  • The gentle warmth from the spices builds slowly, like a hug that sneaks up on you
  • That awkward celeriac you always walk past at the grocery store finally has a purpose
02 -
  • Letting the spices bloom in hot oil for that full minute makes a huge difference in the final depth of flavor
  • The soup continues thickening as it cools, so don't panic if it seems thinner than you expected right after blending
  • If you only have a regular blender, work in small batches and leave the steam vent open to avoid any explosive situations
03 -
  • Use a heavy bottomed pan if you have one, as it distributes heat more evenly and prevents the vegetables from catching
  • If your soup seems too thick after blending, add warm water rather than cold stock to maintain the temperature
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