Carrot Celeriac Chilli Soup (Printable)

Sweet carrots and earthy celeriac blended into a warming, spiced broth with gentle chilli heat.

# What You’ll Need:

→ Vegetables

01 - 1.1 lb 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 tsp ground cumin
07 - 1 tsp ground coriander
08 - 0.5 tsp ground turmeric
09 - 0.5 tsp smoked paprika

→ Liquids

10 - 33.8 fl oz vegetable stock
11 - 2 tbsp olive oil
12 - 0.5 tbsp lemon juice

→ 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)

# Directions:

01 - Heat olive oil in a large saucepan over medium heat. Add onion and garlic, sauté for 2-3 minutes until softened.
02 - Stir in chilli and all spices. Cook for 1 minute until fragrant.
03 - Add carrots and celeriac, stir to coat evenly with the spice mixture.
04 - Pour in vegetable stock, bring to a boil, then reduce heat and simmer for 25-30 minutes until vegetables are very tender.
05 - Remove from heat. Blend the soup using an immersion blender until smooth and creamy, or blend in batches using a countertop blender.
06 - Stir in lemon juice. Season with salt and pepper to taste.
07 - Ladle into bowls and garnish with fresh herbs and a swirl of coconut yogurt if desired.

# Expert Tips:

01 -
  • It comes together in under an hour and somehow tastes like you've been simmering it all day.
  • Your gut will thank you, and you'll actually feel energized rather than sluggish afterwards.
  • The spices warm you from the inside out in a way that feels intentional, never aggressive.
02 -
  • Don't skip the spice blooming step, as raw spices scattered through the soup taste completely different from ones that have met hot oil first.
  • If your soup seems too thick after blending, add a splash more stock rather than just accepting it, because the texture makes all the difference.
03 -
  • Make a double batch and freeze half in portions, so you have comfort in a container whenever you need it.
  • The lemon juice is not optional, even if it seems like a tiny addition, because it's what makes people say your soup tastes bright rather than heavy.
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