Carrot, Celeriac and Chilli (Print Version)

Sweet carrots and earthy celeriac blended with warming spices in a smooth, creamy bowl.

# Ingredient List:

→ Vegetables

01 - 500 g carrots, peeled and chopped
02 - 300 g 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 cups vegetable stock, gluten-free
08 - 1 tablespoon olive oil

→ Spices & Seasoning

09 - 1 teaspoon ground cumin
10 - 1/2 teaspoon ground coriander
11 - 1/2 teaspoon ground turmeric
12 - 1/4 teaspoon ground black pepper
13 - Salt to taste

→ Optional Garnish

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

# Cooking Directions:

01 - Heat olive oil in a large saucepan over medium heat. Add diced onion and sauté for 3 to 4 minutes until softened and translucent.
02 - Add minced garlic and finely chopped red chilli to the pan, cooking for 1 minute until fragrant.
03 - Stir in chopped carrots, diced celeriac, and diced potato. Cook for 5 minutes, stirring occasionally to ensure even cooking.
04 - Add ground cumin, ground coriander, ground turmeric, and black pepper to the vegetable mixture. Stir well to evenly coat all vegetables with the spice blend.
05 - Pour in vegetable stock and bring to a rolling boil. Reduce heat to low and simmer for 20 to 25 minutes until all vegetables are tender and easily pierced with a fork.
06 - Remove from heat. Using an immersion blender, blend the soup directly in the pot until completely smooth. Alternatively, carefully transfer soup in batches to a blender and purée until smooth, then return to pot.
07 - Season with salt to taste. If the soup is too thick, add extra hot water or stock gradually until reaching desired consistency.
08 - Ladle soup into serving bowls and top with fresh coriander leaves, a swirl of vegan yogurt or coconut cream, and additional chilli slices if desired.

# Expert Suggestions:

01 -
  • It tastes like you spent hours on it, but comes together faster than you'd believe.
  • The spices create this warm, almost meditative flavor that feels healing without being preachy about it.
  • One pot, one blender, zero judgment if you make it twice in one week.
02 -
  • Don't skip the spice-toasting step; it takes 30 seconds but transforms them from just ingredients into actual flavor.
  • If your soup breaks or looks grainy after blending, it's usually because the temperature dropped—a quick reheat fixes it every time.
03 -
  • Invest in a good immersion blender; it makes this soup silky smooth and saves you from washing multiple containers.
  • The soup tastes even better the next day when the spices have had time to fully settle into the broth.
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