Carrot Celeriac and Chilli Soup

There's something magical about the moment when vibrant orange carrots hit a hot pan and start releasing their sweetness into the oil—that's when I knew this soup would be different. My neighbor mentioned she'd been experimenting with celeriac, and I was curious enough to give it a try, adding earthy depth to what could have been just another vegetable soup. The chilli came almost by accident; I had one sitting on my counter and thought, why not? That gentle warmth threading through the broth transformed everything, turning comfort into something with a little spark.

I made this for a friend who was recovering from a bout of food sensitivity, and watching her face light up when she tasted it—that moment when comfort and nourishment actually aligned—reminded me why I love cooking. She asked for the recipe that day, and I realized I'd discovered something I'd keep making forever.

Ingredients

• Carrots: Five hundred grams of sweet, grounding vegetables that form the soup's backbone; peeling them fresh makes a real difference in flavor compared to pre-cut.
• Celeriac: Three hundred grams of this knobbly root vegetable brings an earthy sophistication that regular celery simply cannot match.
• Onion: One large onion diced fine becomes the aromatic foundation that everything else builds upon.
• Garlic: Two cloves minced add depth and prevent the soup from tasting flat.
• Red chilli: One medium chilli, deseeded and finely chopped, brings gentle warmth rather than aggressive heat.
• Potato: One medium potato peeled and diced creates natural creaminess when blended, eliminating the need for heavy cream.
• Vegetable stock: One liter of good quality stock (check it's gluten-free if that matters to you) carries all the flavors through the cooking process.
• Olive oil: One tablespoon is enough to start the aromatics without making the soup heavy.
• Ground cumin: One teaspoon adds warmth and earthy complexity that ties everything together.
• Ground coriander: Half a teaspoon brightens the spice profile with citrus notes.
• Ground turmeric: Half a teaspoon gives golden color and subtle anti-inflammatory benefits.
• Black pepper: Quarter teaspoon finishes the spice blend with subtle bite.
• Salt: Season to taste at the end when you can actually judge what the soup needs.
• Fresh coriander leaves: Optional but revelatory when scattered on top for that fresh contrast.
• Vegan yogurt or coconut cream: Optional swirl that adds richness and cools the chilli just enough.

Instructions

Heat your pan and soften the onions:

Pour olive oil into a large saucepan over medium heat and let it warm until it shimmers gently. Add your diced onion and let it sit for about three to four minutes, stirring occasionally, until the edges turn translucent and the kitchen starts to smell sweet and inviting.

Coax out the garlic and chilli aromatics:

Add minced garlic and your finely chopped chilli to the softened onions and cook for just one minute—you want the garlic to lose its raw edge and the chilli to infuse the oil, not burn and turn bitter. The aroma will shift completely, becoming more complex and warm.

Introduce the root vegetables:

Stir in your chopped carrots, diced celeriac, and cubed potato, and let them cook in the aromatics for about five minutes. This brief cooking time helps the vegetables absorb the flavors from the spices and oil.

Coat everything in warm spices:

Sprinkle in the cumin, coriander, turmeric, and black pepper, stirring everything well so the spices coat each piece of vegetable. You'll notice the soup taking on a beautiful golden hue almost immediately.

Simmer until vegetables surrender:

Pour in your vegetable stock and bring everything to a boil, then lower the heat and let it simmer gently for twenty to twenty-five minutes. The vegetables are done when they're so soft they almost fall apart when you press them against the side of the pan.

Transform it into velvet:

Remove the pan from heat and blend using an immersion blender until the soup is completely smooth and creamy. If you're using a regular blender, work in batches and be careful with the heat.

Season with intention:

Taste the soup and add salt gradually until the flavors bloom properly—this is when you discover that the vegetables and spices had been waiting for that final seasoning to come alive. If the soup feels too thick, thin it with hot water or extra stock until it flows like you want it to.

Serve with generosity:

Ladle the soup into bowls and garnish as you wish—fresh coriander leaves add brightness, a swirl of vegan yogurt or coconut cream adds richness and softens the chilli heat, and extra chilli slices let people adjust the warmth to their preference.

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The thing about this soup is that it shifted something in how my family thinks about eating well. It doesn't feel like medicine or punishment; it tastes genuinely delicious, and everyone asks for bowls two and three.

Why the Spice Combination Works

Cumin brings earthy warmth, coriander adds bright citrus notes, and turmeric ties everything together while giving the soup that gorgeous golden color. Working with warm spices rather than hot ones means the chilli can have space to shine without fighting for attention, which is why the final taste is balanced rather than overwhelming.

The Potato Secret

I used to make root vegetable soups without potatoes and wondered why they never felt quite creamy enough until I realized the starch in potatoes creates natural silkiness when blended. Now I never skip it, and I've noticed friends assume there's cream in the soup when there absolutely isn't—that's the potato doing its quiet magic.

Variations and Personal Touches

This soup is forgiving enough to welcome additions without losing its essential character. I've added fresh ginger for extra gut-soothing warmth, stirred in coconut milk for a slightly sweeter version, and once thinned it with more stock to make it more of a light broth. The beauty is that the foundation stays strong no matter what you do to it.

• Fresh ginger added with the garlic brings an extra warming quality that some mornings demand.
• Serve it with thick slices of toasted bread or scattered seeds for textural contrast if you need something heartier.
• Leftovers keep well in the fridge for three days and freeze beautifully if you want to make a double batch.

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This is the kind of soup that makes you feel both nourished and genuinely happy, which is rarer than it should be. Make it when you need comfort that actually heals.

Recipe Questions & Answers

→ Can I make this soup ahead of time?

Absolutely. This soup actually improves in flavour after sitting for a day or two. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove, adding a splash of water or stock if it has thickened.

→ How can I adjust the spice level?

The chilli provides a gentle warmth. For more heat, leave some seeds in the chilli or add an extra half chilli. To reduce it further, remove all seeds and membranes from the chilli before adding, or simply omit it entirely for a mild version.

→ What can I use instead of celeriac?

Parsnips work beautifully as a substitute, offering a similar earthy sweetness. Alternatively, try turnips for a slightly sharper flavour, or add more potato for a creamier result. Ratios can remain the same.

→ Is this suitable for freezing?

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

→ Can I use a regular blender instead of an immersion blender?

Certainly. Blend in batches, filling the blender no more than two-thirds full. Hot liquids expand when blended, so remove the centre cap from the lid and cover with a kitchen towel to allow steam to escape safely.

→ What goes well as a garnish?

Fresh coriander adds brightness, whilst a swirl of coconut cream or vegan yogurt provides luxurious contrast. Toasted pumpkin seeds, a drizzle of good olive oil, or extra chilli slices also work wonderfully.