Carrot Celeriac and Chilli

The first time I made this soup, it was actually by accident. I had half a celeriac rolling around in my vegetable drawer and no idea what to do with it. My friend Sarah had just told me about celeriac being gut-healing, so I threw it in a pot with some carrots and spices I happened to have. The result was this gorgeous golden bowl that somehow felt like medicine and comfort food all at once.

Last winter, my partner came down with a terrible flu. I made a massive batch of this soup, the smell of cumin and turmeric filling our tiny apartment. He ate it for three days straight, and I swear it helped him recover faster than anything else. Now whenever either of us feels run down, this is the first thing we reach for.

Ingredients

• Carrots: The sweetness here balances celeriacs earthiness, and I learned that chopping them uniformly helps everything cook evenly
• Celeriac: This ugly root vegetable is the secret star, adding creamy texture and subtle celery flavor that makes people ask whats in it
• Onion: A medium sweet onion works best, and taking time to properly soften it first makes all the difference to the final flavor
• Garlic: Two cloves is just right, but I sometimes add three when we need an extra immune boost
• Red chilli: Even if you are sensitive to spice, keep this in for the warmth it brings beneath the surface
• Potato: Just one small potato creates incredible body without any dairy, which I discovered when I ran out of celeriac once
• Vegetable stock: Homemade is ideal but a good quality store-bought one works perfectly fine
• Olive oil: This is your foundation fat, so use something decent that you would also use in a salad
• Ground cumin: One teaspoon gives that warm, earthy base note that makes this feel like proper comfort food
• Ground coriander: Half a teaspoon adds brightness and lifts the heavier root vegetables
• Ground turmeric: Besides the anti-inflammatory benefits, this gives the soup its incredible golden color
• Black pepper: A quarter teaspoon might seem small, but it actually helps activate the turmeric
• Salt: Add gradually at the end, as the concentrated flavors might need less than you expect

Instructions

Start with your aromatics:

Heat the olive oil in a large saucepan over medium heat, then add your diced onion and let it soften for three to four minutes until translucent and fragrant

Add the punchy bits:

Throw in the minced garlic and finely chopped chilli, stirring constantly for one minute until the garlic becomes aromatic but not brown

Build your vegetable base:

Add the carrots, celeriac, and potato to the pan, stirring occasionally for five minutes as they begin to soften around the edges

Warm up the spices:

Sprinkle in the cumin, coriander, turmeric, and black pepper, stirring well to coat every piece of vegetable in the fragrant spice mixture

Bring it all together:

Pour in the vegetable stock, bring everything to a gentle boil, then reduce the heat and let it simmer for twenty to twenty-five minutes until all vegetables are completely tender

Create the silkiness:

Remove from heat and blend with an immersion blender until completely smooth, taking care with hot liquid if using a regular blender

Adjust and perfect:

Season with salt to taste, adding a splash more hot water or stock if the soup seems too thick for your liking

Finish with love:

Ladle into warm bowls and top with fresh coriander, a swirl of coconut cream or vegan yogurt, and those extra chilli slices if you want more heat

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My mum visited last month and I made this for lunch. She is usually skeptical of anything too healthy-sounding, but she went back for seconds and asked for the recipe before even leaving the table. Something about that combination of warming spices and sweet vegetables just speaks to people, even the ones who think they do not like soup.

Make It Your Own

I have found that adding a small piece of fresh ginger along with the garlic creates an extra layer of warmth that is perfect for cold weather. Sometimes I throw in a parsnip too if I have one, which makes it even sweeter and more complex.

Serving Suggestions

This soup deserves something crunchy alongside. I love it with toasted pumpkin seeds sprinkled over the top, or some gluten-free bread dipped in. The contrast between silky smooth soup and that crunch is everything.

Storage & Meal Prep

This soup keeps beautifully in the fridge for up to four days, and I actually think it improves after twenty-four hours as the flavors really meld together. It freezes perfectly too, just leave a bit of room at the top of the container as liquids expand when frozen.

• Store in glass containers if possible, as the turmeric can stain plastic over time
• When reheating, add a splash of water because it always thickens up in the fridge
• Keep garnishes separate and add fresh just before serving for the best presentation

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There is something deeply satisfying about a bowl of soup that looks beautiful, tastes incredible, and actually makes your body feel good. This one has become our go-to for everything from quick weeknight dinners to feeding friends who need a little extra care.

Recipe Q&A

→ Can I make this soup ahead of time?

Absolutely. This soup actually develops deeper flavors when made ahead. 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.

→ Is this suitable for freezing?

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

→ How can I adjust the spice level?

For a milder version, reduce the chilli to half or omit entirely. If you prefer more heat, leave some seeds in the chilli or add an extra half chilli. You can always serve with extra chilli slices on the side so diners can customize their own bowls.

→ What can I use instead of celeriac?

Parsnips make an excellent substitute, offering similar earthy notes. Alternatively, use more potato or add turnip for a slightly different flavor profile. The soup will still be delicious and comforting.

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

Certainly. Blend in batches, filling the blender only halfway and removing the center cap of the lid to allow steam to escape. Cover with a folded kitchen towel to prevent splashes. Blend until completely smooth.

→ What's the purpose of the potato?

The potato acts as a natural thickener, adding body and creaminess without dairy. Its neutral flavor allows the carrots and celeriac to shine while creating that luxurious, velvety texture.