Carrot Celeriac and Chilli Soup

This Carrot, Celeriac, and Chilli Soup is a vibrant, gut-healing dish that perfectly balances the natural sweetness of carrots with the earthy depth of celeriac. Infused with a gentle warmth from red chilli and a blend of aromatic spices, this nourishing broth is a comforting choice for a healthy dinner.

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The combination of ground cumin, coriander, and turmeric adds a beautiful depth of flavor and a golden glow to the soup. A single potato is included to provide a naturally creamy texture without the need for dairy, making every spoonful silky and satisfying.

Ingredients

• 500 g carrots, peeled and chopped
• 300 g celeriac, peeled and diced
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 medium red chilli, deseeded and finely chopped
• 1 medium potato, peeled and diced
• 1 L vegetable stock (gluten-free if required)
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/4 tsp ground black pepper
• Salt, to taste
• Fresh coriander leaves (optional)
• Vegan yogurt or coconut cream (optional)
• Extra chilli slices (optional)

Instructions

Step 1

Heat the olive oil in a large saucepan over medium heat. Add the onion and sauté for 3–4 minutes until softened.

Step 2

Add the garlic and chilli, cooking for 1 minute until fragrant.

Step 3

Stir in the carrots, celeriac, and potato. Cook for 5 minutes, stirring occasionally.

Step 4

Add the cumin, coriander, turmeric, and black pepper. Stir well to coat the vegetables in the spices.

Step 5

Pour in the vegetable stock. Bring to a boil, then reduce heat and simmer for 20–25 minutes, until all vegetables are soft.

Step 6

Remove from heat. Blend the soup using an immersion blender or in batches in a blender until smooth.

Step 7

Season with salt to taste. If the soup is too thick, add a little extra hot water or stock to reach desired consistency.

Step 8

Ladle into bowls and garnish with fresh coriander, a swirl of vegan yogurt or coconut cream, and extra chilli if desired.

Zusatztipps für die Zubereitung

To ensure a perfectly smooth finish, make sure the celeriac is completely soft before blending. Using a high-speed blender can yield a silkier result than an immersion blender if you prefer a more refined texture.

Varianten und Anpassungen

For an extra gut-health boost, stir in a small piece of grated fresh ginger at the same time as the garlic. You can also easily adjust the heat levels by keeping or removing the chilli seeds based on your personal preference.

Serviervorschläge

Serve this warming soup with a side of toasted gluten-free bread or a sprinkle of toasted pumpkin seeds for added crunch. A final swirl of coconut cream or vegan yogurt adds a lovely richness that balances the spices perfectly.

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This Carrot, Celeriac, and Chilli Soup is an excellent example of how simple, wholesome ingredients can create a deeply flavorful and nutritious meal. It is perfect for meal prep as the flavors often deepen after a day in the fridge.

Recipe FAQs

→ Can I make this soup ahead of time?

Absolutely. This soup actually tastes better the next day as the spices develop. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a splash of water or stock if needed.

→ Is this suitable for freezing?

Yes, this freezes beautifully. Allow to cool completely before transferring to freezer-safe containers. It will keep well for up to 3 months. Thaw overnight in the refrigerator before reheating.

→ How can I adjust the spice level?

The heat comes from both fresh chilli and ground spices. For milder warmth, reduce the chilli to half or omit entirely. For more intensity, add extra chilli or include a pinch of cayenne pepper with the other spices.

→ What can I use instead of celeriac?

Parsnips or turnips work well as alternatives, bringing similar earthy notes. For a lighter flavor, try replacing with additional potato or cauliflower for a different texture profile.

→ Do I need to peel the vegetables?

Carrots and celeriac should be peeled for the smoothest texture. The potato can be left unpeeled if thoroughly scrubbed, though peeling ensures the most velvety finish after blending.

→ Can I use fresh spices instead of ground?

Whole cumin and coriander seeds can be toasted and ground fresh for more vibrant flavor. Use about 1½ times the amount called for and grind before adding with the vegetables.