Carrot Celeriac and Chilli (Print-Friendly)

Sweet carrots and earthy celeriac blended with warming spices and gentle chilli heat for a comforting bowl.

# What You'll Need:

→ Vegetables

01 - 1 lb 2 oz carrots, peeled and diced
02 - 10.5 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 - 1/2 tsp ground turmeric
09 - 1/2 tsp smoked paprika

→ Liquids

10 - 4 cups vegetable stock, gluten-free
11 - 2 tbsp olive oil
12 - 1/2 lemon, juiced

→ Seasoning & Garnish

13 - Salt and freshly ground black pepper to taste
14 - Fresh coriander or parsley, chopped (optional)
15 - Coconut yogurt for swirl (optional)

# How To Make It:

01 - Heat olive oil in a large saucepan over medium heat. Add chopped onion and minced garlic, sautéing for 2-3 minutes until softened and fragrant.
02 - Stir in the chopped red chilli and all ground spices. Cook for 1 minute, stirring constantly until the spices release their aromas.
03 - Add the diced carrots and celeriac to the pan, stirring thoroughly to coat all vegetables evenly with the spiced oil.
04 - Pour in the vegetable stock and bring the mixture to a boil. Reduce heat and simmer for 25-30 minutes until the vegetables are very tender and easily pierce with a fork.
05 - Remove from heat. Using an immersion blender, blend the soup until completely smooth and creamy. Alternatively, carefully transfer soup in batches to a countertop blender.
06 - Stir in the lemon juice and adjust seasoning with salt and freshly ground black pepper to taste.
07 - Ladle soup into bowls and garnish with fresh herbs and a swirl of coconut yogurt if desired.

# Expert Advice:

01 -
  • It comes together in under an hour but tastes like you've been simmering it all day.
  • The spice blend creates genuine depth without overwhelming your palate or your gut.
  • You can make a big batch and it only gets better the next day.
02 -
  • Don't skip the minute you spend cooking the spices—it's the difference between a soup that tastes like separate ingredients and one that tastes cohesive and intentional.
  • The lemon juice at the end is not optional; it's what prevents the soup from tasting flat and one-dimensional, so don't save it for garnish.
03 -
  • Invest in good quality spices and replace them every year or so; old spices taste like dust and will ruin an otherwise perfect soup.
  • If your blender struggles or you're using a food processor, blend in smaller batches rather than all at once—it creates a smoother, creamier texture with less effort.
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