Carrot Celeriac and Chilli (Printable)

Nourishing blended soup with root vegetables and aromatic spices for comforting warmth.

# What You Need:

→ Vegetables

01 - 1.1 lb carrots, peeled and chopped
02 - 10.6 oz celeriac, peeled and diced
03 - 1 large onion, diced
04 - 2 cloves garlic, minced
05 - 1 medium red chilli, deseeded and finely chopped
06 - 1 medium potato, peeled and diced

→ Liquids

07 - 4.2 cups vegetable stock
08 - 1 tbsp olive oil

→ Spices & Seasoning

09 - 1 tsp ground cumin
10 - 0.5 tsp ground coriander
11 - 0.5 tsp ground turmeric
12 - 0.25 tsp ground black pepper
13 - Salt to taste

→ Optional Garnish

14 - Fresh coriander leaves
15 - Vegan yogurt or coconut cream
16 - Extra chilli slices

# Steps:

01 - Heat olive oil in a large saucepan over medium heat. Add diced onion and sauté for 3-4 minutes until softened.
02 - Add minced garlic and chopped chilli, cooking for 1 minute until fragrant.
03 - Stir in carrots, celeriac, and potato. Cook for 5 minutes, stirring occasionally.
04 - Add cumin, coriander, turmeric, and black pepper. Stir well to coat vegetables evenly in spices.
05 - Pour in vegetable stock and bring to a boil. Reduce heat and simmer for 20-25 minutes until all vegetables are tender.
06 - Remove from heat. Blend using an immersion blender until smooth, or work in batches with a standard blender.
07 - Season with salt to taste. If too thick, add hot water or stock to reach desired consistency.
08 - Ladle into bowls and top with fresh coriander, vegan yogurt or coconut cream, and additional chilli slices if desired.

# Expert Advice:

01 -
  • It's naturally creamy without any cream, so you get that comforting texture with a clear conscience.
  • The spice blend quietly builds flavor rather than shouting at you, making it elegant enough for guests but honest enough for weeknight dinners.
  • Ready in 45 minutes, which means you can go from craving soup to eating it before your mood changes.
02 -
  • Blending hot soup can be dangerous, so either let it cool slightly, use an immersion blender, or fill your blender only halfway and place a folded kitchen towel over the lid when you blend.
  • The spices need direct contact with the vegetables to open up their flavors, so don't skip the step of stirring them in before adding stock.
03 -
  • Make a double batch and freeze half in individual portions, so you have honest, nourishing meals ready for the nights when cooking feels impossible.
  • If your celeriac is particularly knobbly or hard to peel, cut it in half first, then use a sharp knife to remove the skin in sections rather than trying to wrestle it whole.
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