Carrot Celeriac Chilli Soup

My kitchen smelled like burnt spices the first time I tried making this soup, which taught me more than any perfect batch ever could. A friend had mentioned how celeriac was her secret weapon for silky soups, and I became obsessed with understanding why. One rainy afternoon, I decided to build a soup around it, adding carrots for sweetness and a whisper of chilli for intrigue. What emerged was so warming and alive that I found myself making it three times that week, each version slightly different as I played with the heat and the spice balance.

I remember serving this to my sister when she was recovering from a cold, and she asked for seconds within minutes of tasting it. She said it was the first thing in days that actually made her want to eat, that the warmth and the spices felt healing rather than heavy. That moment stuck with me because it reminded me that food isn't really about following steps perfectly—it's about creating something that makes people feel seen and cared for.

Ingredients

• Carrots, 500 g, peeled and diced: They bring natural sweetness that balances the earthy celeriac and builds a gorgeous color base for your broth.
• Celeriac, 300 g, peeled and diced: This is the quiet star—its creamy texture when blended creates that silky mouthfeel without any cream at all.
• Onion, 1 medium, chopped: The aromatic foundation; don't skip the step of softening it properly or you'll taste raw onion notes.
• Garlic cloves, 2, minced: Mince them small so they distribute evenly and don't create harsh pockets of raw garlic flavor.
• Red chilli, 1, deseeded and finely chopped: Use half if you prefer gentler heat, or add it gradually as you taste—you can always add more but can't take it back.
• Ground cumin, 1 tsp: It adds warmth and earthiness that makes people pause and ask what the secret ingredient is.
• Ground coriander, 1 tsp: This brings a subtle brightness that lifts the soup above feeling one-dimensional.
• Ground turmeric, 1/2 tsp: Besides its vibrant golden hue, turmeric carries anti-inflammatory properties that make this soup genuinely good for you.
• Smoked paprika, 1/2 tsp: A pinch of smokiness adds depth without overpowering the delicate vegetable flavors.
• Vegetable stock, 1 L: Homemade is ideal if you have it, but quality store-bought works beautifully and makes this an easy weeknight dinner.
• Olive oil, 2 tbsp: Use good olive oil—it's the medium that carries all your spices into the vegetables.
• Lemon juice, from 1/2 lemon: Added at the end, it brightens everything and prevents the soup from tasting dull or heavy.
• Salt and freshly ground black pepper: Taste as you go; seasoning is personal and depends on your stock and vegetable sweetness.
• Fresh coriander or parsley, chopped: A fresh herbaceous finish that gives your bowl personality and visual appeal.
• Coconut yogurt or dairy-free swirl, optional: A creamy dollop creates contrast and adds richness if you want it.

Instructions

Warm your pan and build the base:

Heat the olive oil over medium heat and add your chopped onion and garlic, listening for that gentle sizzle and watching until the onion softens and turns translucent—about 2 to 3 minutes. This creates the flavor foundation everything else will rest on.

Wake up the spices:

Stir in your chilli and all the ground spices, giving it just 1 minute so they toast and release their aromatics without burning. You'll notice the kitchen suddenly smells warm and alive—that's exactly what you want.

Add the vegetables and coat them:

Toss in your diced carrots and celeriac, stirring well so every piece gets coated in the spiced oil. This helps them absorb flavor as they cook.

Let it simmer gently:

Pour in your vegetable stock, bring it to a boil, then reduce the heat and let it bubble away for 25 to 30 minutes until the vegetables are so tender they fall apart easily when you touch them with a spoon. You're not rushing this—the longer it simmers, the more the flavors marry together.

Blend to silky smoothness:

Remove from heat and use your immersion blender to puree the soup until it's completely smooth and creamy, working in batches if using a countertop blender. The transformation from chunky to velvety always feels a bit like magic.

Balance the flavors:

Stir in the lemon juice and taste carefully, adjusting salt and pepper until it sings. Lemon is subtle but crucial—it prevents the soup from tasting flat.

Finish and serve:

Ladle into warm bowls and top with a scattering of fresh herbs and a swirl of coconut yogurt if you're using it. Serve immediately while it's still steaming.

Save

There's something about serving a soup that feels both indulgent and nourishing at the same time that makes people linger at the table. This one does exactly that—it's satisfying enough to be a meal, but light enough to not weigh you down.

Why Celeriac Is the Secret

Celeriac is one of those vegetables that doesn't get nearly enough love, probably because it looks like a weird lumpy potato and isn't flashy like other root vegetables. But when you cook it, something happens—it becomes creamy and delicate, creating texture without any cream at all. I've used it in other soups now and always come back to this formula because it genuinely works, and once you taste the difference it makes, you'll understand why I became borderline evangelical about it.

Spice Flexibility and Personal Heat Preference

The beauty of this soup is that the spice level is entirely yours to control, and I encourage you to treat it as a starting point rather than a strict blueprint. Some people in my circle remove all the chilli seeds and just add half the chilli for barely-there warmth, while others add the full amount and extra paprika for deeper complexity. What I've learned is that there's no wrong answer—it's about understanding your own preferences and trusting yourself to adjust as you cook.

Make It Your Own and Storage Tips

This soup is honestly better the next day after the flavors have settled and deepened, so it's a wonderful make-ahead option for meal prep or bringing to work in a thermos. It keeps beautifully in the fridge for up to 5 days, and you can freeze portions for up to 3 months if you want to build a little backup of easy dinners. The leftovers also work beautifully as a sauce for roasted vegetables or a base if you add pasta and call it something entirely different.

• If the soup separates slightly when reheating, just add a splash of stock and stir—it comes right back together.
• Leftover soup becomes thicker as it sits because the vegetables continue absorbing liquid, so thin it with stock as needed when reheating.
• Freeze in individual portions so you can defrost exactly what you need without waste.

Save

This soup has become one of those recipes I make automatically when I want to feel nourished and grounded, especially as the weather gets cooler. There's real comfort in knowing something this simple can taste this good and actually make your body feel better.

Recipe Questions & Answers

→ Can I make this soup ahead of time?

Absolutely. This soup actually improves in flavour after a day or two in the refrigerator. Store it in an airtight container for up to 4 days and reheat gently on the stovetop, adding a splash of water if needed to adjust consistency.

→ Can I freeze this soup?

Yes, this freezes beautifully. Allow the soup to cool completely before transferring to freezer-safe containers. It will keep well for up to 3 months. Thaw overnight in the refrigerator and reheat gently, stirring occasionally.

→ How can I make this soup creamier?

For extra creaminess without dairy, try adding a can of coconut milk during the final simmer, or swirl in coconut yogurt just before serving. Alternatively, roast the vegetables before blending to deepen their natural sweetness and create a richer texture.

→ What can I substitute for celeriac?

Parsnip or sweet potato work wonderfully as alternatives, bringing their own subtle sweetness. Potato creates a milder flavour profile, while turnip offers a slightly sharper bite. All options maintain the comforting, hearty nature of this warming bowl.

→ How do I adjust the spice level?

Start with half the chilli for a milder version, or add the entire chilli with seeds for more heat. The spice levels can also be adjusted by increasing or decreasing the smoked paprika. Always taste as you go and add more gradually.

→ What toppings work well with this soup?

Fresh coriander or parsley add brightness, while toasted seeds like pumpkin or sunflower bring crunch. A swirl of coconut yogurt creates lovely contrast. Serve with crusty gluten-free bread for a complete, satisfying meal.