Pin it I was craving something bright and warming on a cold Sunday afternoon, the kind of soup that resets your system without feeling heavy. I had a knobby celeriac sitting in the crisper and a bag of carrots that needed using, so I grabbed a fresh red chilli from the windowsill and decided to improvise. The kitchen smelled like cumin and something earthy as the vegetables softened in the pot. By the time I blended it smooth and tasted the first spoonful, I knew this would be my new go-to when I needed comfort that didn't slow me down.
I made this for a friend who was recovering from a stomach bug and needed something nourishing but not challenging. She sat at my kitchen counter wrapped in a blanket, watching me chop and stir, and when I handed her a bowl with a swirl of coconut yogurt on top, she said it tasted like being taken care of. That moment reminded me how soup can be more than food, it can feel like an offering. Now I make a big batch whenever someone I love needs a reset.
Ingredients
- Carrots (500 g, peeled and diced): They bring natural sweetness that balances the earthy root vegetables and spices, plus they blend into the silkiest texture when cooked until tender.
- Celeriac (300 g, peeled and diced): This knobby root adds a subtle celery-like depth without being sharp, and it thickens the soup beautifully without needing cream.
- Onion (1 medium, chopped): A flavor foundation that turns sweet and mild as it softens in the olive oil, creating a base that holds the spices.
- Garlic (2 cloves, minced): Adds warmth and a savory note that complements the sweetness of the carrots perfectly.
- Red chilli (1, deseeded and finely chopped): It gives just enough heat to keep things interesting without making the soup fiery, use half if you prefer a gentler kick.
- Ground cumin (1 tsp): Brings a warm, earthy aroma that makes the kitchen smell like something special is happening.
- Ground coriander (1 tsp): Adds a light citrusy note that brightens the heavier root vegetables.
- Ground turmeric (1/2 tsp): Contributes a golden color and subtle warmth, plus a little anti-inflammatory boost.
- Smoked paprika (1/2 tsp): Introduces a gentle smokiness that adds another layer of complexity without being obvious.
- Vegetable stock (1 L): The liquid base that ties everything together, use a good quality one or homemade if you have it for the best flavor.
- Olive oil (2 tbsp): For sauteing the aromatics until they release their sweetness and fragrance.
- Lemon juice (from 1/2 lemon): A bright finish stirred in at the end that lifts all the flavors and keeps the soup from tasting flat.
- Salt and black pepper: Essential for bringing out the natural flavors of the vegetables and spices, taste and adjust at the end.
- Fresh coriander or parsley (optional): A handful of fresh herbs on top adds color and a burst of freshness that contrasts nicely with the creamy soup.
- Coconut yogurt (optional): A swirl on top makes it feel restaurant-worthy and adds a cooling contrast to the gentle heat.
Instructions
- Soften the aromatics:
- Heat the olive oil in a large saucepan over medium heat, then add the onion and garlic. Let them cook for 2 to 3 minutes, stirring occasionally, until they soften and start to smell sweet and inviting.
- Bloom the spices:
- Stir in the chopped chilli along with the cumin, coriander, turmeric, and smoked paprika. Cook for about 1 minute, stirring constantly, until the spices release their fragrance and coat the onions in a golden, aromatic paste.
- Add the vegetables:
- Toss in the diced carrots and celeriac, stirring them around to coat every piece with the spiced oil. This step ensures the vegetables soak up all that flavor before the liquid goes in.
- Simmer until tender:
- Pour in the vegetable stock and bring everything to a boil, then lower the heat and let it simmer gently for 25 to 30 minutes. The vegetables should be so tender they fall apart easily when pressed with a spoon.
- Blend until smooth:
- Remove the pan from the heat and use an immersion blender to puree the soup until it is completely smooth and creamy. If using a countertop blender, work in batches and be careful with the hot liquid.
- Finish and season:
- Stir in the lemon juice, then taste and add salt and pepper until the flavors sing. The lemon should brighten everything without tasting citrusy.
- Serve and garnish:
- Ladle the soup into bowls and top with a handful of fresh herbs and a swirl of coconut yogurt if you like. Serve it hot with some gluten-free bread on the side if you want something to dip.
Pin it One evening I served this soup to a group of friends who claimed they did not like celeriac. No one guessed it was in there until I revealed the ingredients afterward, and suddenly everyone wanted the recipe. It reminded me that sometimes the best way to introduce someone to a new ingredient is to let the dish speak for itself without announcing what is inside. Now I make this whenever I want to prove that simple vegetables can taste extraordinary with the right treatment.
Storing and Reheating
This soup keeps beautifully in the fridge for up to four days in an airtight container, and the flavors actually deepen overnight as the spices continue to meld. When reheating, do it gently on the stovetop over low heat, stirring occasionally and adding a splash of stock if it has thickened too much. I have also frozen it in single-serve portions for up to three months, just let it cool completely first and leave some headspace in the container for expansion. Thaw it overnight in the fridge and reheat slowly, stirring well to bring back that creamy texture.
Customizing the Heat Level
If you are sensitive to spice or cooking for someone who is, start with half the chilli and taste before adding more, you can always stir in extra heat but you cannot take it back. I have also made this with just a pinch of chilli flakes instead of fresh chilli when I wanted warmth without visible heat. For those who love spice, leave some of the seeds in the chilli or add a dash of hot sauce at the end for an extra kick. The beauty of this soup is that the sweetness of the carrots and the creaminess of the blended vegetables soften any heat, so even a little chilli goes a long way without overwhelming the other flavors.
Ingredient Swaps and Variations
Celeriac can be tricky to find depending on where you live, so I have swapped it for parsnips or even a medium sweet potato with great results. Parsnips bring a similar earthy sweetness, while sweet potato makes the soup a bit richer and more golden. If you want to add protein, I have stirred in cooked white beans or chickpeas after blending for a heartier meal. You can also play with the spices, swapping the cumin and coriander for garam masala or adding a thumb of fresh ginger along with the garlic for a brighter, zingier flavor.
- Try roasting the carrots and celeriac before adding them to the pot for a deeper, caramelized sweetness.
- Stir in a spoonful of tahini or almond butter after blending for extra creaminess and a subtle nutty flavor.
- Top with toasted seeds like pumpkin or sunflower for added texture and a little crunch.
Pin it This soup has become my answer to gray days, empty fridges, and the need for something that feels like a hug in a bowl. I hope it does the same for you.
Recipe FAQs
- → Can I make this soup ahead of time?
Yes, this soup stores beautifully in the refrigerator for up to 4 days. The flavors actually deepen overnight. 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 wonderfully as substitutes. They'll give the soup a slightly different flavor profile but maintain the creamy texture. Use the same quantity and cooking time.
- → How spicy is this soup?
With one deseeded red chilli, the heat is gentle and warming rather than overpowering. For milder flavor, use half the chilli or omit it entirely. For more heat, keep the seeds or add an extra chilli.
- → Can I freeze this soup?
Absolutely. Allow the soup to cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop, stirring occasionally.
- → Do I need to peel the vegetables?
Yes, peeling carrots and celeriac ensures a smooth, creamy texture after blending. The tough outer skin of celeriac especially should be removed, as it can be fibrous and affect the final consistency.
- → What makes this soup gut-friendly?
The combination of fiber-rich vegetables, anti-inflammatory spices like turmeric and ginger-forward aromatics supports digestive health. Using homemade stock and plant-based ingredients keeps it gentle on the gut while being nutrient-dense.