Carrot Celeriac and Chilli

There's something about the first spoonful of a properly made vegetable soup that makes you pause and actually taste it. I was standing in my kitchen on a grey Tuesday morning, surrounded by the papery skins of fresh carrots and celeriac, when I realized this particular combination—sweet, earthy, with just that whisper of chilli heat—kept calling me back. It became the soup I make when I want to feel nourished without any fuss, the kind that doesn't ask much but delivers more than expected.

My friend Sarah arrived unexpectedly one autumn afternoon, and I had barely twenty minutes before she needed to leave again. I threw this soup together while we caught up, and by the time she was pulling on her coat, she was clutching a container of it to take home. She texted me later saying it was exactly what she needed that evening—something warming that didn't sit heavy. That's when I knew this recipe was worth perfecting.

Ingredients

• Carrots, 500g peeled and diced: They're the gentle sweetness here, and dicing them small means they soften quickly and distribute their natural sugars evenly through the broth.
• Celeriac, 300g peeled and diced: This is the secret ingredient that gives the soup its earthy foundation—it's more delicate than regular celery and adds a subtle minerality that rounds everything out beautifully.
• Medium onion, chopped: The aromatic backbone; I always chop it smaller than I think I need to because it disappears into the blended soup and becomes pure flavor.
• Garlic cloves, 2 minced: Don't skip mincing these fine—whole or chunky pieces can turn bitter if they're left too long in the pot.
• Red chilli, 1 deseeded and finely chopped: Start with half if you prefer gentler heat, but this amount provides warmth rather than punishment, and the flavor deepens as it cooks.
• Ground cumin, 1 tsp: This adds warmth and earthiness; it's what makes people ask what your secret ingredient is.
• Ground coriander, 1 tsp: It brightens the spice blend and prevents everything from tasting one-dimensional.
• Ground turmeric, 1/2 tsp: Beyond the color it brings, turmeric adds a gentle bitterness that balances the sweetness of the carrots.
• Smoked paprika, 1/2 tsp: This is what gives the soup its complexity; regular paprika works, but the smokiness adds a layer you didn't know you were missing.
• Vegetable stock, 1 L: Use homemade if you have it—the difference is noticeable, and it means you're not relying on commercial seasoning.
• Olive oil, 2 tbsp: Good quality here matters because it's tasted directly; cheap oil will flatten the whole dish.
• Lemon juice from 1/2 lemon: This is what lifts everything at the very end, making the spices sing instead of sit quietly on your tongue.
• Salt and freshly ground black pepper: Taste as you go; the amount depends on how salty your stock is, and this is where your judgment makes the difference.
• Fresh coriander or parsley, chopped: Optional but I never skip it—the fresh green on top reminds you this soup is alive and vibrant, not just warm.
• Coconut yogurt or dairy-free swirl: A dollop melts into the hot soup and adds a creamy richness that makes it feel more indulgent than it actually is.

Instructions

Build your flavor base:

Heat the olive oil in a large saucepan over medium heat and add the onion and garlic, listening for that gentle sizzle and watching as they turn translucent and soft after about two to three minutes. You'll know they're ready when the raw edge is gone and the kitchen starts smelling like something good is about to happen.

Bloom the spices:

Stir in the chilli and all the spices—cumin, coriander, turmeric, and paprika—cooking for just one minute until the kitchen fills with an aroma that makes you want to sit down and wait for dinner. This brief cooking time releases the essential oils from the spices without burning them, which would turn them bitter and acrid.

Add the vegetables:

Tip in the carrots and celeriac, stirring everything together so the diced vegetables get coated in that spiced oil—this is called blooming the vegetables, and it helps them absorb all that flavor rather than just sitting in it.

Simmer until tender:

Pour in the vegetable stock, bring it to a boil, then lower the heat and let it simmer for twenty-five to thirty minutes until the carrots and celeriac are so tender they collapse under a spoon. The longer you cook this, the softer the vegetables become, and the better they blend into a smooth soup.

Blend into creaminess:

Remove from the heat and use an immersion blender, pulsing and moving it through the pot until the soup reaches that silky, creamy texture—or if you prefer, work in batches in a countertop blender and return it to the pot. The immersion blender is easier and less fussy, and there's something satisfying about watching the chunky broth transform into something velvety.

Finish with brightness:

Stir in the lemon juice, which brings everything into focus, and season generously with salt and black pepper to your taste. This is crucial; the soup might taste dull without these final adjustments, so taste and adjust without hesitation.

Serve with intention:

Ladle into bowls and top with fresh coriander or parsley if you have it, and a swirl of coconut yogurt for richness. The contrast of the hot soup and the cool creamy swirl makes each spoonful feel special.

Save to Pinterest

I once served this soup at a small dinner party where everyone was eating differently—some vegan, one person with celiac, another avoiding dairy. And for the first time that evening, there was no complication, no separate meals, no one feeling excluded. Everyone ate the same thing and nobody needed anything else, which felt like a small miracle.

The Soul of Root Vegetables

Root vegetables have this quiet, grounding energy that feels especially good when the weather turns cold or your mood needs lifting. Carrots bring sweetness, celeriac brings earthiness, and together they create a base that doesn't need much else to feel complete. Learning to cook these well—dicing them consistently so they cook evenly, respecting their natural flavors rather than trying to mask them—changed how I approach vegetable cooking altogether.

Spices as Medicine

There's a reason traditional cooking uses certain spice combinations together—they're not arbitrary choices but accumulated wisdom about what works in the body as well as on the plate. Turmeric, cumin, and coriander appear together in cooking traditions across continents, and there's genuine science behind why your body responds positively to them. This particular blend was designed to be nourishing, not just delicious, which means you're actually feeding yourself something meaningful.

Making It Your Own

The beauty of this soup is how adaptable it is without losing its character. You can substitute celeriac with parsnip for a sweeter note, or use sweet potato for something more assertive. The spice amounts are suggestions, not absolutes, so trust your own preferences and adjust the heat level to what feels right in your body rather than chasing a recipe.

• If celeriac isn't available where you shop, parsnip or sweet potato both work beautifully and won't compromise the final result.
• Make a larger batch and freeze what you don't eat immediately—it keeps for up to three months and becomes an emergency meal you actually want to eat.
• This soup pairs perfectly with crusty bread for soaking up every last bit, or eaten alone if you're looking for something lighter.

Save to Pinterest

This soup has become my answer to the question of what to eat when everything feels uncertain. It's simple enough not to stress you, nourishing enough to actually help, and human enough to taste like it was made with care.

Recipe Questions & Answers

→ Can I make this soup ahead of time?

Yes, this soup keeps beautifully for up to 3 days in the refrigerator. The flavours actually develop and deepen overnight, making it an excellent meal prep option for busy weekdays.

→ What can I use instead of celeriac?

Parsnips or sweet potato work wonderfully as substitutes. Both bring natural sweetness and creamy texture when blended, maintaining the soup's comforting character and velvety consistency.

→ How do I adjust the spice level?

Start with half the chilli and taste after blending. You can always add more, but cannot reduce heat once added. Removing the seeds and white membrane also creates a milder flavour profile.

→ Can I freeze this soup?

Absolutely. Cool completely before transferring to airtight containers or freezer bags. It freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently, adding splash of water if needed.

→ What toppings work best?

Fresh coriander or parsley add brightness, while coconut yogurt creates lovely contrast. A drizzle of olive oil, toasted seeds, or crusty gluten-free bread also make excellent accompaniments.

→ Is homemade stock necessary?

While homemade stock enhances gut-healing properties and depth, quality store-bought vegetable stock works perfectly. Choose low-sodium options and adjust seasoning accordingly to control the final flavour balance.