Vibrant soup with carrots, celeriac, and chilli in a warming, spiced broth. Gut-friendly and full of flavor.
# What You Need:
→ Vegetables
01 - 17.6 oz carrots, peeled and diced
02 - 10.6 oz celeriac, peeled and diced
03 - 1 medium onion, chopped
04 - 2 garlic cloves, minced
→ Spices & Aromatics
05 - 1 red chilli, deseeded and finely chopped
06 - 1 teaspoon ground cumin
07 - 1 teaspoon ground coriander
08 - 0.5 teaspoon ground turmeric
09 - 0.5 teaspoon smoked paprika
→ Liquids
10 - 34 fl oz vegetable stock
11 - 2 tablespoons olive oil
12 - Juice of 0.5 lemon
→ Seasoning & Garnish
13 - Salt and freshly ground black pepper to taste
14 - Fresh coriander or parsley, chopped (optional)
15 - Coconut yogurt or dairy-free swirl (optional)
# Directions:
01 - Heat olive oil in a large saucepan over medium heat. Add chopped onion and minced garlic, sautéing for 2–3 minutes until softened and translucent.
02 - Stir in the red chilli and all dry spices. Cook for 1 minute until fragrant, allowing the spices to release their essential oils.
03 - Add the diced carrots and celeriac to the pan, stirring thoroughly to coat all vegetables evenly with the spiced oil mixture.
04 - Pour in the vegetable stock and bring to a boil. Reduce heat and simmer for 25–30 minutes until vegetables are very tender and easily pierced with a fork.
05 - Remove from heat. Using an immersion blender, puree the soup until completely smooth and creamy. Alternatively, blend in batches using a countertop blender, ensuring safety with hot liquids.
06 - Stir in fresh lemon juice and season with salt and freshly ground black pepper to taste, adjusting seasoning as needed.
07 - Ladle soup into bowls and top with chopped fresh herbs and a swirl of coconut yogurt if desired. Serve immediately while hot.
