Carrot Celeriac Chilli Soup (Printable)

Sweet carrots and earthy celeriac meld in a warming spiced broth with gentle chilli heat. Ready in 45 minutes for a comforting, nourishing bowl.

# What You'll Need:

→ Vegetables

01 - 1.1 lbs carrots, peeled and diced
02 - 10.6 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 - 0.5 teaspoon ground turmeric
09 - 0.5 teaspoon smoked paprika

→ Liquids

10 - 4.2 cups vegetable stock
11 - 2 tablespoons olive oil
12 - 0.5 lemon, juiced

→ Seasoning & Garnish

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

# Step-by-Step Guide:

01 - Heat olive oil in a large saucepan over medium heat. Add chopped onion and minced garlic, sauté for 2-3 minutes until softened and fragrant.
02 - Stir in the chilli and all spices including cumin, coriander, turmeric, and smoked paprika. Cook for 1 minute until the spices release their aromatics.
03 - Add the diced carrots and celeriac to the pan. Stir thoroughly to coat all vegetables evenly with the spice mixture.
04 - Pour in the vegetable stock and bring to a boil over high heat. Reduce heat to low and simmer for 25-30 minutes until carrots and celeriac are very tender.
05 - Remove from heat. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer in batches to a countertop blender and puree until silky.
06 - Stir in the lemon juice. Season with salt and freshly ground black pepper to your desired taste preference.
07 - Ladle soup into serving bowls. Garnish with fresh herbs and a swirl of coconut yogurt if desired before serving.

# Expert Tips:

01 -
  • It feels fancy and restaurant-worthy, yet comes together in under 45 minutes on any weeknight.
  • Your gut actually thanks you for this one—celeriac has quiet superpowers that make you feel nourished long after you've finished the bowl.
02 -
  • Don't skip toasting the spices in the hot oil—it's the difference between a soup that tastes nice and one that tastes revelatory.
  • If your blender struggles with thick soup, let it cool slightly and add a bit more stock; a too-thick soup is harder to blend smoothly and becomes gluey rather than silky.
03 -
  • Buy pre-cut celeriac from the produce section if peeling and dicing it feels tedious—this is one of those places where a shortcut makes sense and doesn't sacrifice quality.
  • If you can't find celeriac, parsnip or sweet potato work beautifully in its place and give the soup a slightly different personality while maintaining that creamy texture.
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