Carrot, Celeriac and Chilli Soup

There's something about autumn afternoons that makes me crave vegetable soup, and this particular version came together during one of those kitchen experiments where everything just worked. I'd picked up some impossibly orange carrots at the market, their sweetness already promising something special, and a knobby celeriac root that looked like it belonged in a fairy tale. The first time I blended this, the aroma that rose from the pot was pure golden warmth—earthy, slightly spiced, with that gentle chilli heat that doesn't overpower but whispers instead.

I made this for my sister during one of her visits, and watching her face light up after that first spoonful reminded me why I love cooking. She's always rushing, always on some new wellness kick, and here was something that ticked every box—nourishing, vibrant, and best of all, unfussy. We ended up sitting at the kitchen table longer than planned, just talking and sipping, and I realized the soup had become less about the recipe and more about the moment.

Ingredients

• Carrots (500 g, peeled and diced): Choose ones that feel firm and have that deep orange hue; they'll give you natural sweetness and a silky texture when blended.
• Celeriac (300 g, peeled and diced): This knobbly root vegetable is the secret weapon here—it adds an umami earthiness that makes the soup taste like it simmered for hours.
• Onion (1 medium, chopped): The foundation of flavor; don't skip the gentle sauté that coaxes out its sweetness.
• Garlic cloves (2, minced): Fresh is non-negotiable, and mince it fine so it melts into the base.
• Red chilli (1, deseeded and finely chopped): Use half if you prefer a gentler heat, but know that the warmth mellows beautifully as the soup simmers.
• Ground cumin (1 tsp): Warm and slightly nutty, it anchors the spice blend without dominating.
• Ground coriander (1 tsp): Adds a subtle floral note that brightens the earthiness.
• Ground turmeric (1/2 tsp): A pinch is enough; it brings color and a gentle, almost medicinal warmth.
• Smoked paprika (1/2 tsp): This is what gives the soup its subtle depth and that barely-there smokiness.
• Vegetable stock (1 L): Use a good-quality stock or homemade if you can; it's the canvas everything else paints on.
• Olive oil (2 tbsp): A decent one, because it's one of the few ingredients that matters on its own.
• Lemon juice (1/2 lemon): The brightness that cuts through richness and wakes everything up at the end.
• Salt and freshly ground black pepper: Taste as you go and don't be shy; these are what make the soup sing.
• Fresh coriander or parsley (optional): A scatter of green at the end catches the eye and adds a fresh counterpoint.
• Coconut yogurt or dairy-free swirl (optional): A cool dollop at the end softens the spices and adds a silky note.

Instructions

Build your flavor base:

Warm the olive oil in a large saucepan and let the onion and garlic get to know each other for a few minutes—you want them turning translucent and releasing that sweet, mellow aroma that tells you they're ready.

Bloom the spices:

Add the chilli and all your spice mix to the pan and stir constantly for about a minute; you'll smell when they're waking up, and that's the exact moment to move forward.

Introduce the vegetables:

Toss in your diced carrots and celeriac and stir gently so every piece gets coated in that spiced oil—this brief contact matters more than you'd think.

Let it all come together:

Pour in your vegetable stock, bring everything to a gentle boil, then dial it back to a simmer and let it bubble away for 25 to 30 minutes until the vegetables have surrendered completely and turned butter-soft.

Transform it into silk:

Once cooled slightly, use an immersion blender to work through the pot, or carefully transfer in batches to a blender; keep blending until it's completely smooth and has that creamy, luxurious texture.

Finish with brightness:

Stir in the lemon juice and taste carefully as you season with salt and pepper—you're looking for that sweet spot where all the flavors come into focus.

Serve with intention:

Ladle into warm bowls and if you're using them, add a scatter of herbs and a swirl of coconut yogurt for both beauty and balance.

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There's something genuinely grounding about eating a bowl of this soup when everything around you feels hectic. The warmth in your hands, the steam rising to your face, the way the spices seem to slow you down—it's almost medicinal, but in the kindest way.

The Celeriac Difference

When I first started making vegetable soups, I skipped celeriac because it seemed unnecessary, but that was before I understood what it brings to the table. Unlike carrots alone, which can taste one-dimensional, celeriac adds this mysterious earthiness—it deepens rather than sweetens, and when blended, it creates a body and richness that feels almost creamy without any cream involved. It's become non-negotiable in my kitchen now, the kind of ingredient I hunt for specifically because I know what it does.

Spice Proportions and Your Palate

I learned this lesson the loud way once when I misjudged how much chilli heat would translate through the entire pot, and it became less soup and more fire. The beauty of this recipe is how forgiving it is—you can taste as you go and adjust the chilli before blending, which means no surprises. If you love heat, use the whole chilli and maybe even add a tiny pinch of cayenne; if warmth rather than fire appeals to you, start with half and taste after cooking. The other spices are already balanced to support rather than drown out the main vegetables, so trust them.

Making It Your Own

One of the gifts of simple recipes is how they invite playing around, and this one is no exception. I've swapped the celeriac for parsnip on winter days when I wanted something sweeter, and for sweet potato when I was feeling bolder with color. The spice foundation is solid enough to handle these variations, and your stock and vegetables are really the only things that matter in terms of final flavor. The lemon juice is your ultimate control knob—add more if you want brightness to cut through richness, or dial it back if you prefer the spices to be louder.

• Parsnip brings sweetness and a slightly nuttier finish if you want a gentler, less earthy depth.
• Sweet potato adds natural sugar and a deeper color, making the soup feel more autumnal and substantial.
• A splash of coconut milk stirred in at the end transforms it into something silkier and more decadent, though it's beautiful as is.

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This soup became my answer to the question of what to serve when someone mentions wanting something nourishing but doesn't want fuss. It's one of those recipes that feels both sophisticated and grounded, the kind that reminds you that the simplest dishes often taste the best.

Recipe FAQs

→ Can I make this ahead of time?

Yes, this soup stores beautifully in the fridge for up to 4 days. The flavors develop even more after a day. Reheat gently on the stovetop and adjust seasoning if needed.

→ What can I substitute for celeriac?

Parsnip or sweet potato work wonderfully as alternatives. They'll each bring their own subtle sweetness while maintaining the creamy texture when blended.

→ How can I adjust the spice level?

Use half the chilli for a milder version, or omit it entirely for a gentle, warming bowl. You can also serve fresh chilli on the side for those who prefer extra heat.

→ Can I freeze this soup?

Absolutely. Cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat gently, stirring occasionally.

→ What makes this gut-friendly?

The combination of fiber-rich vegetables, anti-inflammatory spices like turmeric and cumin, and homemade stock creates a nourishing, easily digestible bowl that supports digestive wellness.

→ Do I need special equipment to blend this?

An immersion blender works best for convenience, but a regular countertop blender works perfectly too. Just blend in batches and be careful with the hot liquid.