Carrot, Celeriac and Chilli Soup

Embrace a bowl of pure comfort with this Carrot, Celeriac and Chilli Soup. This vibrant, gut-friendly dish combines the natural sweetness of roasted carrots with the earthy, nutty depth of celeriac. Infused with a blend of warming spices and a gentle kick of fresh red chilli, it is a nourishing meal that is as visually stunning as it is delicious.

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The secret to this soup's velvety texture lies in the celeriac, which blends into a thick, creamy consistency without the need for heavy dairy. Whether you are looking for a light lunch or a warming starter, this modern European soup offers a sophisticated balance of flavors that will leave you feeling satisfied and restored.

Ingredients

• 500 g carrots, peeled and diced
• 300 g celeriac, peeled and diced
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 red chilli, deseeded and finely chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/2 tsp smoked paprika
• 1 L vegetable stock
• 2 tbsp olive oil
• Juice of 1/2 lemon
• Salt and freshly ground black pepper, to taste
• Fresh coriander or parsley, chopped (optional)
• Coconut yogurt or dairy-free swirl (optional)

Instructions

Step 1

Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic, sauté for 2–3 minutes until softened.

Step 2

Stir in the chilli and all the spices. Cook for 1 minute until fragrant.

Step 3

Add the carrots and celeriac, stir to coat with the spices.

Step 4

Pour in the vegetable stock, bring to a boil, then reduce heat and simmer for 25–30 minutes, until the vegetables are very tender.

Step 5

Remove from the heat. Blend the soup using an immersion blender (or in batches in a blender) until smooth and creamy.

Step 6

Stir in the lemon juice. Season with salt and pepper to taste.

Step 7

Ladle into bowls and garnish with fresh herbs and a swirl of coconut yogurt if desired.

Zusatztipps für die Zubereitung

For extra gut-healing benefits, use a homemade vegetable stock. Ensure your vegetables are cut into uniform pieces so they cook evenly and become perfectly tender before blending.

Varianten und Anpassungen

If celeriac is unavailable, you can easily substitute it with parsnip or sweet potato. You can also adjust the chilli amount to your preferred spice level, using only half for a milder heat.

Serviervorschläge

Serve this soup piping hot with a side of crusty gluten-free bread for a hearty meal. A final squeeze of lemon juice and a generous swirl of coconut yogurt add the perfect finishing touch.

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This Carrot, Celeriac and Chilli Soup is more than just a meal; it is a vibrant celebration of wholesome ingredients that nourish the body and soul. Simple to make and full of flavor, it is sure to become a favorite in your recipe rotation.

Recipe FAQs

→ Can I make this soup less spicy?

Yes, simply use half the chilli or omit it entirely. The soup will still have wonderful warmth from the cumin, coriander, turmeric, and smoked paprika without the heat.

→ What can I substitute for celeriac?

Parsnip or sweet potato work beautifully as alternatives to celeriac. They provide similar texture when blended and complement the carrots well.

→ How do I store leftover soup?

Store in an airtight container in the refrigerator for up to 4 days. The soup also freezes well for up to 3 months. Reheat gently on the stovetop, adding a splash of stock if needed.

→ Can I make this soup creamier?

For extra creaminess, add a swirl of coconut milk or coconut yogurt when serving. You can also stir in a tablespoon of tahini before blending for richness.

→ Do I need an immersion blender?

While an immersion blender is convenient, a countertop blender works perfectly. Just blend in batches, being careful with the hot liquid, and return to the pot to reheat if needed.

→ Is this soup suitable for meal prep?

Absolutely! This soup is ideal for meal prep. Make a large batch on the weekend and portion into containers for easy lunches throughout the week.