Carrot, Celeriac and Chilli Soup

There's something about the smell of celeriac hitting hot oil that stops me mid-thought every time—earthy and almost nutty, like autumn decided to visit my kitchen. I stumbled onto this soup during one of those weeks where my vegetable drawer was overflowing and my energy for cooking was at an all-time low. The combination of sweet carrots, that distinctive celeriac earthiness, and a whisper of chilli felt like discovering something I didn't know I needed, and somehow it became the soup I make whenever I want to feel genuinely nourished.

I made this for my partner on a grey afternoon when he'd been under the weather, and watching him take that first spoonful—the way his shoulders relaxed—reminded me why I cook. He asked for it again the next day, and the day after that. Now it's become our default comfort in a bowl, the kind of thing that feels both simple and somehow deeply thoughtful at the same time.

Ingredients

• Carrots (500 g, peeled and diced): Use the sweetest ones you can find—they're the backbone of this soup's gentle warmth and natural sweetness.
• Celeriac (300 g, peeled and diced): This root vegetable is the secret to that luxurious, creamy texture; don't skip it even if you're tempted.
• Onion (1 medium, chopped): A neutral base that mellows everything together and builds the foundation for all those spices.
• Garlic cloves (2, minced): Adds depth and a gentle aromatic note that ties the whole thing together.
• Red chilli (1, deseeded and finely chopped): Start with half if you prefer gentler heat; it's there to warm, not intimidate.
• Ground cumin (1 tsp): Brings a warm, slightly smoky undertone that makes you feel like you're eating something more complex than it is.
• Ground coriander (1 tsp): Citrusy and subtle, it lifts the earthier spices without announcing itself.
• Ground turmeric (1/2 tsp): The golden thread that ties everything together and adds its own quiet warmth.
• Smoked paprika (1/2 tsp): Just enough to give depth without making the soup taste smoky.
• Vegetable stock (1 L): The quality of this matters more than you'd think; homemade is worth it if you have it.
• Olive oil (2 tbsp): Use one you actually like the taste of, since it's a main player here.
• Lemon juice (from 1/2 lemon): The brighten-up ingredient that makes everything taste more like itself.
• Salt and freshly ground black pepper: Season slowly and taste as you go; you need less than you think.
• Fresh coriander or parsley (optional garnish): A final green flourish that adds both freshness and visual life.
• Coconut yogurt or dairy-free swirl (optional): A creamy finish that catches the spices and makes each spoonful feel indulgent.

Instructions

Warm your aromatics:

Heat the olive oil in your largest saucepan over medium heat, then add the chopped onion and minced garlic. You're aiming for softened and fragrant, about 2 to 3 minutes—the kitchen should smell inviting, not burnt.

Toast the spices:

Stir in the chilli and all your spices and let them cook for exactly one minute. This wakes them up and releases their essential oils, turning your kitchen into something that smells like intentional cooking.

Add the vegetables:

Toss in your diced carrots and celeriac, stirring until everything is coated in that spiced oil. The vegetables should glisten and the aroma should deepen.

Simmer until tender:

Pour in your vegetable stock, bring everything to a boil, then lower the heat and let it simmer for 25 to 30 minutes until the vegetables are genuinely tender when pierced. You're not rushing this part—the longer, gentler cook develops the flavors.

Blend smooth:

Remove from heat and use an immersion blender to puree the soup until it's completely smooth and creamy. If using a countertop blender, work in batches and be careful with the heat—this soup is still hot.

Finish with brightness:

Stir in the lemon juice and taste as you season with salt and pepper. The lemon should wake everything up without making it taste lemony.

Serve and garnish:

Ladle into bowls and finish with a scatter of fresh herbs or a swirl of coconut yogurt if you're feeling generous. Sometimes the simplest touch makes the biggest difference.

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There's a moment, usually about halfway through eating a bowl of this soup, when I realize I've stopped thinking about everything else. The warmth, the spices, the surprising creaminess—it all combines into something that feels like more than just lunch. That's when I know a recipe has done its job.

Adaptations That Actually Work

I've made this soup with parsnip instead of celeriac on a Tuesday when the market was out, and honestly, it was equally beautiful—slightly sweeter, but still rooted and comforting. Sweet potato works too if you want something warmer and more indulgent, though you might need to dial back the turmeric slightly so it doesn't become too earthy. The framework of this soup is forgiving in the best way; it's the spice blend and cooking method that create the magic, not rigid ingredient measurements.

The Spice Balance Lesson

I learned the hard way that chilli should never overpower this soup—it's meant to be a warm whisper, not a shout. Start with half a chilli, taste it, and add more if you want heat; you literally cannot reverse it once it's in. The cumin, coriander, and turmeric are doing the real work here, creating layers that unfold as you eat rather than hitting you all at once.

Making It Your Own

This is the kind of soup that welcomes tinkering without losing its soul. Some days I add a splash of coconut milk for richness, other times I leave it pure and bright. A handful of spinach stirred in at the end adds color and nutrition, and sometimes I'll finish it with a tiny drizzle of good olive oil and crushed coriander seeds for texture. The point is, you're not following orders here—you're cooking something that's meant to feel personal and nourishing to you.

• If you're making this for someone who prefers milder flavors, use half the chilli or remove the seeds before chopping.
• Homemade vegetable stock genuinely elevates this; it's worth making a batch when you have time.
• This soup keeps beautifully in the refrigerator for three days and freezes wonderfully, so make extra without guilt.

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This soup has become my answer to feeling like I've done something good for myself and everyone I cook for, which is maybe the highest compliment I can give a recipe. Make it, taste it, and find your own moment of quiet comfort in a bowl.

Frequently Asked Questions

→ Can I make this soup ahead of time?

Yes, this soup keeps well in the refrigerator for up to 4 days. Store in an airtight container and reheat gently on the stovetop, adding a splash of water or stock if needed to adjust consistency.

→ What can I substitute for celeriac?

Parsnip or sweet potato work beautifully as alternatives. They'll provide a similar texture when blended, though the flavor profile will be slightly sweeter with sweet potato.

→ How can I adjust the spice level?

Start with half the chilli for a milder version, or omit it entirely for no heat. You can also remove the seeds and membrane from the chilli to reduce spiciness while keeping the flavor.

→ Can I freeze this soup?

Absolutely. Cool completely, then freeze in portion-sized containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently, stirring occasionally.

→ What makes this soup gut-friendly?

The combination of fiber-rich vegetables, anti-inflammatory spices like turmeric and ginger, and easily digestible blended format make this gentle on the digestive system. Using homemade stock adds additional gut-supporting nutrients.

→ Do I need a special blender for this?

An immersion blender works perfectly and saves cleanup time. If using a countertop blender, work in batches and be careful with hot liquid—fill only halfway and hold the lid with a towel.