Save I discovered this soup on a grey afternoon when my fridge held nothing but root vegetables and a stubborn determination to avoid ordering takeout. The combination of sweet carrots and that earthy, almost nutty celeriac felt like an accident waiting to happen, but then the chilli arrived and suddenly everything made sense. It's become the kind of dish I make when I want to feel nourished without fussing, and somehow it always tastes like someone's been looking after me.
My partner walked in while I was blending this soup and the kitchen smelled so alive with cumin and coriander that he just stood there, breathing it in. He didn't say anything, just smiled. That's when I knew I'd stumbled onto something worth making again and again.
Ingredients
- Carrots, 500 g: Choose ones that feel dense and vibrant in color, as they'll give you that natural sweetness that balances the earthier notes beautifully.
- Celeriac, 300 g: This is the secret weapon that makes the soup taste like it has depth and cream without needing any dairy at all.
- Onion and garlic: They're your flavor foundation, so don't rush this step even though it only takes a few minutes.
- Red chilli, 1: Start with half if heat isn't your thing, but trust me, a gentle warmth makes this soup memorable rather than forgettable.
- Ground cumin and coriander, 1 tsp each: These ground spices bloom when they hit the hot oil, filling your kitchen with an aroma that somehow feels both exotic and comforting.
- Ground turmeric and smoked paprika: Turmeric brings an almost medicinal warmth while paprika adds a whisper of smokiness that rounds everything out.
- Vegetable stock, 1 L: Homemade is genuinely worth it here if you have it, but good quality shop-bought works beautifully too.
- Olive oil and lemon juice: The oil carries all those spice flavors while the lemon at the end brightens everything like turning up the volume.
Instructions
- Build Your Flavor Base:
- Heat the olive oil gently, then add your onion and garlic, letting them soften until they're almost translucent. You'll know it's ready when you can smell the sweetness changing.
- Wake Up the Spices:
- Stir in the chilli and all your ground spices, cooking just for about a minute. The kitchen will fill with this incredible warmth that tells you everything's about to get delicious.
- Bring the Vegetables In:
- Add your carrots and celeriac, stirring so they get coated in all those spiced oils. This is where it starts to feel like actual cooking.
- Let Time Do the Work:
- Pour in your stock, bring it to a boil, then lower the heat and let it simmer for 25 to 30 minutes. The vegetables will become so tender they practically fall apart.
- Make It Silky:
- Remove from heat and blend until completely smooth using your immersion blender or a regular blender in batches. This is oddly meditative.
- Finish with Brightness:
- Stir in the lemon juice and taste as you season with salt and pepper. You want enough salt to make you say yes, and pepper to add a tiny whisper of heat.
- Serve with Care:
- Ladle into warm bowls and add fresh herbs or a swirl of coconut yogurt if you have it. The contrast is lovely.
Save A friend who doesn't eat much vegetables showed up, tried a bowl, and then asked for the recipe without even knowing it was celeriac. Sometimes food teaches us what we actually like instead of what we think we should like.
The Magic of Root Vegetables
There's something about root vegetables that feels ancestral and grounding. When you peel back that celeriac skin to find that pale, almost luminous flesh, you're holding something that spent months in the ground getting to know itself. That patience shows up in the soup as depth.
Why This Soup Heals
Turmeric has been used for centuries because it actually does seem to calm inflammation and support your digestion in ways that feel noticeable after a week or two of having this soup regularly. The ginger would amplify this, but even without it, you're giving your body something genuinely nourishing rather than just filling.
Making It Your Own
This soup is forgiving in the best way, which means you can bend it without breaking it. I've made it with parsnips when celeriac was nowhere to be found, and added a teaspoon of fresh ginger when I had it on hand. The bones stay the same, but you're allowed to improvise.
- If you want it richer, blend in a quarter of a can of coconut milk instead of relying on the vegetables alone.
- Add fresh ginger to the sauté step if you love warmth and have some around.
- Serve with crusty bread or gluten-free alternatives, using the bread to drag through the soup like you're meant to.
Save This soup has quietly become the thing I make when I want to remember that simple ingredients, a bit of patience, and the right spices are enough to create something that tastes like love. It's proof that you don't need much to make something that matters.
Recipe FAQs
- → Can I make this ahead of time?
Absolutely. This actually improves overnight as the spices develop. Keep refrigerated for up to 3 days and reheat gently, adding a splash of water if needed.
- → How do I adjust the spice level?
Start with half the chilli for mild warmth. For more heat, use the whole chilli or add a pinch of cayenne. You can always add spice later but can't remove it.
- → What can I use instead of celeriac?
Parsnips work beautifully for similar earthiness, or try sweet potato for a sweeter finish. Both maintain the velvety texture when blended.
- → Is this suitable for freezing?
Yes, portion and freeze for up to 3 months. Thaw overnight in the fridge and reheat slowly. Add fresh lemon juice after reheating to brighten flavours.
- → How do I achieve the smoothest texture?
Blend for at least 2-3 minutes with an immersion blender, or work in batches using a countertop blender. The vegetables should be very tender before blending—test with a fork.