Carrot Celeriac and Chilli Soup

This Carrot, Celeriac, and Chilli Soup is a vibrant, gut-healing dish that perfectly balances the sweetness of carrots with the earthy depth of celeriac. Infused with a blend of aromatic spices and a gentle kick of fresh chilli, it provides a nourishing and warming meal that is as easy to prepare as it is delicious.

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Root vegetables take center stage in this recipe, where the humble potato adds a natural creaminess without the need for dairy. The combination of cumin, coriander, and turmeric creates a golden broth that is both visually striking and incredibly fragrant.

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 (for creaminess)
• 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
• Optional Garnish: Fresh coriander leaves, vegan yogurt or coconut cream, extra chilli slices

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

For extra gut health, consider adding a small piece of fresh ginger along with the garlic and chilli during the second step of the instructions.

Varianten und Anpassungen

This soup is highly versatile; you can easily adjust the chilli quantity to your preferred heat level or add a splash of coconut milk for extra richness.

Serviervorschläge

To add a satisfying texture, serve this soup with toasted seeds for a lovely crunch or enjoy it alongside a warm slice of gluten-free bread.

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Whether you are looking for a light lunch or a cozy starter, this Carrot, Celeriac, and Chilli Soup is a wholesome choice that delivers on both flavor and health benefits. Its simple ingredients and straightforward preparation make it a reliable favorite for any day of the week.

Recipe FAQs

→ Can I make this soup ahead of time?

Absolutely. This soup actually improves after resting overnight as the spices develop more depth. Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

→ How can I make this soup creamier without dairy?

The potato naturally provides creaminess when blended. For extra richness, add a splash of coconut milk or a dollop of vegan yogurt when serving. You can also blend in half an avocado for a silky texture.

→ What can I substitute for celeriac?

Parsnips or turnips work well as alternatives, offering similar earthy notes. For a lighter flavour, use additional potato or sweet potato for subtle sweetness.

→ Is this suitable for batch cooking?

Perfectly suited. Double or triple the recipe and portion into containers for convenient lunches or dinners throughout the week. The flavours meld beautifully over time.

→ How do I adjust the spice level?

Start with half the chilli amount if you prefer milder heat. You can always add more during cooking or garnish with fresh chilli slices for those who enjoy extra warmth.