Carrot, Celeriac, and Chilli

There's something about the moment when you're standing in the market, holding a knobby celeriac root in one hand and a bunch of bright orange carrots in the other, that makes you feel like you're about to create something genuinely nourishing. This soup came together on a grey afternoon when I wanted something that felt both comforting and alive, and somehow those three humble vegetables—carrots, celeriac, and chilli—turned into exactly that. The warmth creeps up on you with each spoonful, never aggressive, just gently insistent. It's become my go-to when I need my body to feel looked after.

I made this for my friend who'd just moved into her first place, and watching her eat a bowl of it while sitting cross-legged on her kitchen floor—still surrounded by unpacked boxes—felt like witnessing a small moment of peace in the chaos. She asked for the recipe immediately, and now whenever we text, she sends me photos of her version of it. That's when I knew this wasn't just soup; it was the kind of thing people return to.

Ingredients

• Carrots (500 g): Sweet and grounding, they form the backbone of the soup—choose ones with good color as they'll give you that gorgeous coral hue.
• Celeriac (300 g): The earthy secret ingredient that deepens the flavor in ways people can't quite name; don't skip it even if the knobby appearance feels intimidating.
• Onion (1 large): Your foundation, softened into sweetness before anything else happens.
• Garlic (2 cloves): Minced fine so it dissolves into the broth rather than sitting as chunks.
• Red chilli (1 medium): Deseeded if you prefer gentleness, kept whole if you like more personality; the heat develops slowly as it cooks.
• Potato (1 medium): This creates creaminess naturally without any cream, making the texture luxurious and the soup vegan.
• Vegetable stock (1 L): Use the best quality you can find; it carries all the other flavors forward.
• Olive oil (1 tbsp): Just enough to get things started without heaviness.
• Ground cumin (1 tsp): Warm and slightly smoky, it bridges the sweetness of carrots with the earthiness of celeriac.
• Ground coriander (1/2 tsp): Citrusy undertone that lifts the whole soup into something more complex.
• Ground turmeric (1/2 tsp): Adds both color and subtle bitterness that balances sweetness.
• Black pepper (1/4 tsp): Just a whisper of sharpness.
• Salt: To taste at the end, once you've blended everything.
• Fresh coriander (optional): The final green note that makes people notice the care you've taken.
• Vegan yogurt or coconut cream (optional): A cool, creamy counterpoint to the warmth; even a small swirl changes everything.

Instructions

Start the foundation:

Heat your olive oil in a large saucepan over medium heat, then add the diced onion. You're looking for that moment when the onion turns translucent and the kitchen starts smelling like something is happening—about 3 to 4 minutes of patient stirring.

Layer in the aromatics:

Add your minced garlic and finely chopped chilli, stirring constantly for just 1 minute. The smell will become immediately more complex and alive; that's your signal they're releasing their essence.

Add the vegetables:

Stir in the carrots, celeriac, and potato, and cook everything together for about 5 minutes, stirring occasionally. The vegetables will start to soften slightly and the oil will coat them, creating a base of flavor.

Toast the spices:

Sprinkle in the cumin, coriander, turmeric, and black pepper, stirring well so every piece of vegetable gets a light coating. This is the moment the soup transforms from vegetable stew into something aromatic and intentional.

Build the broth:

Pour in your vegetable stock carefully, then bring everything to a gentle boil. Once it's bubbling, reduce the heat and let it simmer for 20 to 25 minutes until all the vegetables are completely soft and yielding to a spoon.

Blend to smoothness:

Using an immersion blender, work through the soup until completely smooth—or transfer to a regular blender in batches if that's what you have. There's something satisfying about the transformation from chunky vegetable mixture to velvety soup.

Adjust and season:

Taste the soup now and add salt carefully, a pinch at a time, until it tastes balanced. If it's thicker than you prefer, add extra hot water or stock in small amounts until you reach the consistency you love.

Finish and serve:

Ladle the hot soup into bowls and top with fresh coriander leaves, a swirl of vegan yogurt or coconut cream if you have it, and perhaps a few thin slices of fresh chilli for those who want more heat. The garnishes aren't afterthoughts; they're the final conversation between warmth and cool.

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Someone once told me they'd made this soup for their partner on a difficult day, and just the act of cooking it—the smells, the warmth rising from the pot—had shifted something in the room. That's when food stops being about nutrition and becomes something closer to care.

The Spice Balance

The spices here aren't meant to shout; they're meant to build a sense of warmth that unfolds as you eat. Cumin anchors you with its earthiness, coriander adds brightness, and turmeric brings an almost medicinal golden quality that people associate with nourishment. I learned this by making versions where I'd doubled the spices thinking more meant better, and instead the soup became muddled and one-note. The amounts given here are the result of many afternoons spent learning what feels right.

Texture and Creaminess

One of the best discoveries I made with this soup was realizing that you don't need cream to create a luxurious, velvety texture. The potato breaks down into the broth and creates natural creaminess, and the blending transforms all those soft vegetables into something silky and satisfying. If you prefer a chunkier soup, you could blend only half of it and leave the rest intact, creating a more rustic texture.

Making It Your Own

This recipe is generous with flexibility—it welcomes additions and adjustments based on what's in your kitchen or what your body is asking for. The notes section mentions adding ginger, which transforms the entire personality of the soup, making it feel more energizing and slightly sharper. You can adjust the chilli heat by using less, removing seeds more thoroughly, or adding more if you like warmth that persists. The garnishes aren't fixed either; you might discover that toasted seeds, a drizzle of good oil, or fresh herbs other than coriander speak to you.

• A small piece of fresh ginger added with the garlic shifts the whole flavor profile toward something more invigorating and complex.
• If you want extra creaminess without dairy, a splash of coconut milk stirred in at the end creates a different kind of luxury.
• Serving with something crunchy—toasted seeds, good bread, or even a handful of crispy chickpeas—makes it feel complete.

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This soup is one of those recipes that gets better the more you make it, as you learn the small adjustments that make it feel like your own. It's nourishing in every way that matters.

Recipe FAQ

→ Can I make this soup ahead of time?

Yes, this soup keeps beautifully for up to 4 days in the refrigerator. The flavours actually develop and deepen overnight, making it an excellent meal prep option for busy weekdays.

→ How can I adjust the spice level?

Control the heat by varying the amount of chilli you add. Start with half for a mild version, or increase to two chillies if you prefer more warmth. Remember that seeds hold most of the heat, so removing them reduces intensity.

→ What can I use instead of celeriac?

Parsnips make an excellent substitute, offering similar earthy sweetness. Alternatively, turnips or extra potato work well, though the flavour profile will be slightly different from the original combination.

→ Can I freeze this soup?

This soup freezes exceptionally well for up to 3 months. Allow to cool completely before transferring to airtight containers. Thaw overnight in the refrigerator and reheat gently, adding a splash of water if needed.

→ What garnishes work best?

Fresh coriander adds brightness, while a swirl of coconut cream or vegan yogurt provides luxurious contrast. Toasted pumpkin seeds, crusty gluten-free bread, or extra chilli slices all make excellent finishing touches.

→ Is this suitable for other dietary requirements?

Naturally vegan and gluten-free, this soup suits many dietary patterns. For those avoiding nightshades, omit the chilli and add extra black pepper or a pinch of cayenne to taste instead.