Pin It There's something about autumn that makes me crave soups that taste like they're doing something good for you. One rainy Tuesday, I was standing in front of my vegetable drawer with a half-used celeriac and a bunch of carrots, wondering what could transform them into something more interesting than the usual roasted sides. I added chilli on a whim, and that gentle warmth became the whole point of the dish.
I made this for my neighbor when she was recovering from a cold, and she texted me a photo of the empty bowl with a heart emoji. That moment made me realize some of the best meals aren't the fanciest ones, just the ones made with a little extra intention.
Ingredients
- Carrots, 500g peeled and chopped: They're your soup's sweetness and its backbone, so don't skimp on size or quality. Medium carrots work better than the tiny ones because they have more flavor.
- Celeriac, 300g peeled and diced: This knobby root vegetable adds an earthy depth that elevates the whole thing past simple vegetable soup. It's worth seeking out at the market.
- Onion, 1 large diced: The foundation of almost every good soup, caramelized just slightly here to build a gentle base for everything else.
- Garlic, 2 cloves minced: Don't use pre-minced if you can help it; fresh garlic blooms when it hits the warm oil.
- Red chilli, 1 medium deseeded and finely chopped: This is warmth, not heat. Deseeding keeps it subtle, but taste as you go if you prefer more kick.
- Potato, 1 medium peeled and diced: Your secret ingredient for creaminess when blended, and it helps the soup feel more substantial.
- Vegetable stock, 1L: Use the good stuff or make your own if you have time. The soup is only as good as your stock.
- Olive oil, 1 tbsp: For starting everything off with gentle heat, nothing fancy required.
- Ground cumin, 1 tsp: Warm and slightly nutty, it's the quiet backbone of your spice blend.
- Ground coriander, 1/2 tsp: Citrusy undertones that brighten everything without overpowering the vegetables.
- Ground turmeric, 1/2 tsp: Both for color and for its reputation as a gut-healer, this is why the soup feels nourishing.
- Black pepper, 1/4 tsp: A pinch of sharpness to cut through the sweetness of the carrots.
- Salt, to taste: Always season at the end so you can control it.
- Fresh coriander leaves for garnish: A shower of freshness that makes the bowl feel complete.
- Vegan yogurt or coconut cream for garnish: A cool swirl that's as much about texture as it is about richness.
- Extra chilli slices for garnish: For anyone brave enough to want more heat on their bowl.
Instructions
- Heat your foundation:
- Warm the olive oil over medium heat until it shimmers slightly, then add your diced onion. Let it soften for three to four minutes, watching it turn translucent at the edges. You're not looking for color here, just a gentle beginning.
- Build the aroma:
- Add your minced garlic and chopped chilli, stirring constantly for about a minute until the kitchen smells alive. This is when you know the aromatics are ready to support everything else.
- Introduce the vegetables:
- Stir in the carrots, celeriac, and potato, coating everything with the oil and aromatics. Let them cook together for about five minutes, stirring occasionally so they start to soften at the edges.
- Toast the spices:
- Add your cumin, coriander, turmeric, and black pepper all at once, stirring well to coat every piece of vegetable. You'll smell the spices bloom, which means they're waking up.
- Add the broth and simmer:
- Pour in your vegetable stock and bring the whole thing to a gentle boil, then reduce the heat and let it simmer for twenty to twenty-five minutes until every vegetable is completely tender. You should be able to easily break a piece of carrot with a spoon.
- Blend until smooth:
- Remove from heat and use an immersion blender to puree everything until you reach the texture you want. If you're using a regular blender, work in batches and be careful with the heat.
- Season and adjust:
- Taste the soup and add salt gradually until it tastes right to you. If it seems too thick, loosen it with a splash of hot water or extra stock until you're happy with it.
- Serve with intention:
- Ladle into warm bowls and top with fresh coriander leaves, a generous swirl of vegan yogurt or coconut cream, and extra chilli slices if you're feeling brave. The garnishes aren't optional, they're what make each spoonful interesting.
Pin It My son, who usually pushes soup around his bowl, asked for seconds and actually complimented the color. It made me laugh because he was so serious about it, like he'd discovered something important on his own plate.
The Magic of Spiced Root Vegetables
Root vegetables are underrated in modern cooking, often relegated to side dishes or roasted platters. But when you puree them into a soup with the right spices, they become something almost medicinal, the kind of food that feels like it's working from the inside out. The carrots provide sweetness, the celeriac adds an almost mushroom-like earthiness, and the potato disappears completely, leaving only creaminess behind.
Why This Soup Works for Everyone
This recipe is naturally vegan and gluten-free without any fussing or special substitutions, which means you can serve it to almost anyone without needing separate versions. There's something beautiful about creating dishes that are inclusive by design rather than by accommodation. Your vegetarian friends won't feel like they're eating a lesser meal, your gluten-free guests won't need to ask questions, and your meat-eating aunt might actually enjoy it more than she expects.
Customizing Your Bowl
The beauty of this soup is how it adapts to what you have and what you need on any given day. Some mornings I make it without the chilli and it becomes something almost meditative, other times I add a piece of fresh ginger with the garlic because I'm fighting a cold or just want something more assertive. The garnishes are where you get to play, turning a simple bowl into something that feels like it was made just for you.
- Ginger, about a one-inch piece finely minced, adds warmth and an anti-inflammatory boost if you're looking for extra gut support.
- A sprinkle of toasted pumpkin seeds or sunflower seeds adds crunch and makes the soup feel less like medicine and more like dinner.
- A squeeze of fresh lemon juice right before serving brightens everything and cuts through the earthiness in the best way possible.
Pin It This soup tastes even better the next day when the spices have had time to settle and deepen. Whenever someone tastes it, there's always a pause before they say it's good, like they're surprised something this simple could taste this complete.
Recipe FAQs
- → Can I make this soup ahead?
Absolutely. This soup actually improves after 24-48 hours as the spices meld together. Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- → How do I adjust the spice level?
Start with half the chilli amount if you prefer milder flavours. You can always add more during cooking. For extra warmth without additional heat, increase the cumin and black pepper slightly.
- → What creates the creamy texture?
The potato naturally thickens and adds creaminess when blended. For an even silkier result, ensure all vegetables are completely soft before blending, and process for 2-3 minutes.
- → Can I use different root vegetables?
Yes. Parsnips work beautifully in place of celeriac for a sweeter note. Sweet potato adds lovely depth but will make the final dish slightly sweeter overall.
- → Is this suitable for batch cooking?
Perfectly suited. Double or triple the recipe easily—just ensure your pot is large enough. The soup freezes exceptionally well, so portion into containers for quick future meals.
- → What garnishes work best?
Fresh coriander adds brightness, while coconut cream or vegan yogurt provides cool contrast. Toasted pumpkin seeds, a drizzle of good olive oil, or extra chilli slices also work wonderfully.