Carrot, Celeriac and Chilli Soup

There's something about the smell of cumin hitting hot oil that immediately transports me to a friend's kitchen on a grey Tuesday afternoon. She was teaching me how to build layers of flavor, and this soup was her proof that you don't need cream or complicated technique to make something genuinely satisfying. The sweetness of the carrots and that earthy celeriac depth felt like a conversation between two vegetables that had always meant to meet.

I made this for my flatmate when she was feeling under the weather, and watching her actually enjoy a bowl of soup instead of pushing it around was oddly moving. She had thirds, which basically never happens, and asked for the recipe before she'd even finished eating. That's when I knew it wasn't just good, it was the kind of dish people actually want to come back to.

Ingredients

• Carrots: Use fresh ones if possible—they're sweeter and the base of this soup's personality, so they deserve the good stuff.
• Celeriac: The secret ingredient that makes people ask what's in it, bringing an almost nutty earthiness that carrot alone can't achieve.
• Onion and garlic: Your flavor foundation, and honestly worth taking an extra 30 seconds to chop them properly.
• Red chilli: Start with half if you're uncertain, because you can always add more heat but you can't take it back.
• Ground cumin, coriander, turmeric, and smoked paprika: These spices work together like a small choir, each one quiet on its own but stunning in harmony.
• Vegetable stock: Homemade is worth it if you have it, but don't stress if you're using shop-bought—just check the label if you're avoiding gluten.
• Olive oil: Good enough to taste on its own, because it's carrying a lot of the flavor here.
• Lemon juice: The final note that brightens everything and stops the soup from feeling heavy.
• Fresh coriander or parsley: Completely optional but transforms the last spoonful into something green and alive.
• Coconut yogurt: A silky finish if you want it, though the soup stands perfectly well on its own.

Instructions

Warm your oil and soften the base:

Heat olive oil in a large saucepan over medium heat, then add the onion and garlic. You'll know they're ready when the kitchen fills with that gentle, sweet fragrance and they've turned translucent at the edges—usually 2 to 3 minutes.

Wake up the spices:

Stir in the chilli and all your spices, cooking for just one minute. This is crucial—you're blooming them in the oil so they release their full character before they meet the vegetables.

Coat and combine:

Add your diced carrots and celeriac, stirring so they're evenly coated in that spiced oil. It should smell almost incredible at this point, like you've already accomplished something.

Build the broth:

Pour in the vegetable stock and bring everything to a boil, then turn the heat down and let it simmer gently for 25 to 30 minutes. The vegetables should be completely tender when you pierce them with a fork.

Blend to silk:

Remove from heat and use an immersion blender to blend until the soup is smooth and creamy. If you're using a countertop blender, work in batches and be careful with the heat—let it cool slightly first.

Finish and taste:

Stir in the lemon juice, then taste and adjust salt and pepper until it feels balanced. This is your moment to own it.

Serve with intention:

Ladle into bowls and add a handful of fresh herbs and a swirl of coconut yogurt if you fancy it. The contrast of cool and warm, green and spiced, makes all the difference.

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There's a moment after you blend this soup where it transforms into something almost velvety, and you realize you've created actual comfort in a bowl. It's the kind of dish that shows up in your head on cold days and stays there.

Why This Soup Works Every Time

The magic isn't in any single ingredient—it's in how they're introduced to each other. By blooming the spices in oil first, you're essentially making a tiny curry base, which then softens and sweetens as the carrots break down. The celeriac adds depth that keeps it from being one-note, and the lemon at the end acts like a spotlight, making everything taste cleaner and brighter than it actually is. I've made this dozens of times now, and it's never let me down.

When To Make This and Why

This is a weeknight soup—the kind you make when you have 45 minutes and want something that feels more intentional than throwing together whatever's in the fridge. It's perfect for meal prep because it freezes beautifully and even improves after a day or two as the flavors continue to get to know each other. I've served it to people who normally avoid vegetables and watched them genuinely enjoy it, which says something.

Flexibility and Swaps

This recipe is surprisingly forgiving if you need to adapt it. The spice balance is robust enough that you can substitute similar ingredients without losing the soul of the dish. If celeriac isn't available or you simply don't like it, parsnip brings a slightly sweeter earthiness while sweet potato adds creaminess—either works beautifully. For the chilli, adjust to your tolerance, but I'd genuinely recommend trying a full one at least once to understand the recipe's intended balance.

• Parsnip or sweet potato can replace celeriac without changing the cooking time or technique.
• Red chilli can be swapped for a milder chilli variety, or use chilli flakes if fresh isn't on hand.
• Homemade stock makes a noticeable difference, but quality shop-bought works perfectly fine too.

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This soup has become the thing I make when I want to feel capable in the kitchen without stress. It's proof that simple ingredients, layered thoughtfully, can create something genuinely memorable.

Recipe FAQs

→ Can I substitute celeriac with another vegetable?

Yes, you can substitute celeriac with parsnip or sweet potato if celeriac is unavailable. Both will provide a similar creamy texture and complement the carrots beautifully.

→ How can I adjust the spice level?

Use half a chilli for milder heat, or omit it entirely for a gentle, warming soup. You can also add more chilli or a pinch of cayenne pepper if you prefer extra heat.

→ What type of stock works best?

Homemade vegetable stock provides the best gut-healing benefits and depth of flavor. If using commercial stock, choose a gluten-free option and check the label for any unwanted additives.

→ Can this soup be made ahead and stored?

Absolutely. This soup stores well in the refrigerator for up to 4 days and can be frozen for up to 3 months. Reheat gently on the stovetop, adding a splash of water if needed.

→ What can I serve with this soup?

Serve with gluten-free bread, crusty sourdough, or crackers for a hearty meal. A dollop of coconut yogurt and fresh herbs like coriander or parsley make excellent garnishes.

→ Is this soup suitable for meal prep?

Yes, this soup is excellent for meal prep. Make a large batch and portion into containers for quick, nutritious lunches or dinners throughout the week.