# What You Need:
→ Vegetables
01 - 2 cups carrots, peeled and chopped
02 - 2 cups celeriac, peeled and diced
03 - 1 large onion, diced
04 - 2 cloves garlic, minced
05 - 1 medium red chilli, deseeded and finely chopped
06 - 1 medium potato, peeled and diced
→ Liquids
07 - 4 cups vegetable stock
08 - 1 tablespoon olive oil
→ Spices & Seasoning
09 - 1 teaspoon ground cumin
10 - 1/2 teaspoon ground coriander
11 - 1/2 teaspoon ground turmeric
12 - 1/4 teaspoon ground black pepper
13 - Salt to taste
→ Optional Garnish
14 - Fresh coriander leaves
15 - Vegan yogurt or coconut cream
16 - Extra chilli slices
# How-To Steps:
01 - Heat olive oil in a large saucepan over medium heat. Add diced onion and sauté for 3 to 4 minutes until softened and translucent.
02 - Add minced garlic and chopped red chilli to the pan, cooking for 1 minute until fragrant and the raw garlic aroma mellows.
03 - Stir in the chopped carrots, diced celeriac, and diced potato. Cook for 5 minutes, stirring occasionally to ensure even cooking and ingredient integration.
04 - Add ground cumin, ground coriander, ground turmeric, and black pepper. Stir thoroughly to coat all vegetables evenly with the spice mixture, enhancing flavor development.
05 - Pour in the vegetable stock, bringing the mixture to a boil over medium-high heat. Once boiling, reduce heat and simmer for 20 to 25 minutes until all vegetables are completely tender and soft.
06 - Remove from heat. Using an immersion blender, blend the soup until completely smooth. Alternatively, carefully transfer soup in batches to a standard blender and puree until desired consistency is achieved.
07 - Season with salt to taste. If the soup is too thick, add additional hot water or stock in small increments until reaching the desired consistency.
08 - Ladle soup into bowls and garnish with fresh coriander leaves, a swirl of vegan yogurt or coconut cream, and extra chilli slices if desired.
