# What You'll Need:
→ Vegetables
01 - 1.1 lbs carrots, peeled and chopped
02 - 10.6 oz 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 - 4.2 cups vegetable stock, gluten-free
08 - 1 tablespoon olive oil
→ Spices & Seasoning
09 - 1 teaspoon ground cumin
10 - 0.5 teaspoon ground coriander
11 - 0.5 teaspoon ground turmeric
12 - 0.25 teaspoon ground black pepper
13 - Salt to taste
→ Optional Garnish
14 - Fresh coriander leaves
15 - Vegan yogurt or coconut cream
16 - Extra chilli slices
# How to Make It:
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, cooking for 1 minute until fragrant and the raw garlic flavor mellows.
03 - Stir in chopped carrots, diced celeriac, and diced potato. Cook for 5 minutes, stirring occasionally, to begin the breakdown of vegetable structures.
04 - Add ground cumin, ground coriander, ground turmeric, and black pepper. Stir well to evenly coat the vegetables and activate the essential oils in the spices.
05 - Pour in gluten-free vegetable stock. Bring to a boil, then reduce heat and simmer for 20 to 25 minutes until all vegetables are completely tender.
06 - Remove from heat. Using an immersion blender, blend the soup until smooth, or transfer in batches to a standard blender for processing.
07 - Season with salt to taste. If the soup is too thick, add additional hot water or stock in small increments to achieve the desired consistency.
08 - Ladle the soup into bowls and garnish with fresh coriander leaves, a swirl of vegan yogurt or coconut cream, and extra chilli slices if desired.
