Save One Tuesday afternoon, my kitchen filled with the most unexpected aroma—earthy, warm, with a subtle heat building underneath. I'd grabbed celeriac on a whim at the market, thinking I'd figure out what to do with it later, and somehow ended up pairing it with carrots and chilli in a soup that tasted nothing like I expected but somehow everything I needed. The spices began singing together the moment they hit the hot oil, and I knew this was becoming something special.
I made this soup for my sister who'd just mentioned she was trying to eat more intuitively, and watching her take that first spoonful—the way her shoulders relaxed—reminded me that food doesn't need to be complicated to feel nourishing. She asked for the recipe before she'd even finished the bowl, and now it's become her go-to when life feels chaotic.
Ingredients
- Carrots (500 g, peeled and diced): Their natural sweetness becomes the backbone of this soup, balancing the earthiness and heat beautifully.
- Celeriac (300 g, peeled and diced): This humble root vegetable gives the soup its deeply grounding, mineral quality—it's what makes people say this tastes different, though they can't quite name why.
- Medium onion (chopped): Your flavor foundation; don't skip the slow sauté or you'll miss that gentle caramelization that adds depth.
- Garlic cloves (2, minced): Mince them fine so they dissolve completely into the broth rather than leaving little chunks.
- Red chilli (1, deseeded and finely chopped): This isn't about heat for heat's sake—it's about adding complexity and encouraging your body to feel awake; use half if you prefer gentler warmth.
- Ground cumin (1 tsp): Brings an almost ancient warmth that makes you feel held by the bowl.
- Ground coriander (1 tsp): The secret player that adds brightness without being citrusy.
- Ground turmeric (1/2 tsp): The golden gut-healer; this is why the soup becomes more than just delicious.
- Smoked paprika (1/2 tsp): Adds a subtle smokiness that suggests depth without announcing itself.
- Vegetable stock (1 L): Use homemade if you can—the difference is noticeable and your digestive system will thank you.
- Olive oil (2 tbsp): Good quality oil carries all these spices beautifully; don't use the cheapest bottle.
- Lemon juice (from 1/2 lemon): This bright finish is essential; it wakes up all the spices and makes the flavors snap into focus.
- Salt and freshly ground black pepper: Taste as you go—seasoning is personal, and this soup wants your touch.
- Fresh coriander or parsley (optional garnish): If you use it, scatter it generously; the fresh herb against the warm spices is magic.
- Coconut yogurt or dairy-free swirl (optional): A cool contrast that makes each spoonful feel like a small moment of care.
Instructions
- Start with warmth:
- Heat your olive oil in a large saucepan over medium heat until it shimmers slightly—you'll smell that distinctive olive oil fragrance that tells you it's ready. Add your chopped onion and minced garlic, listening for that gentle sizzle that means you've got the temperature just right, and let them soften for 2–3 minutes until they turn translucent and sweet.
- Wake up the spices:
- Stir in your finely chopped chilli and all the ground spices—cumin, coriander, turmeric, and paprika—and cook for about a minute, no longer. You'll know it's ready when the kitchen suddenly smells rich and complex, like you've just opened a spice cabinet from somewhere warm and distant.
- Add your vegetables:
- Tip in the diced carrots and celeriac, stirring everything together so each piece gets coated in that spiced oil. This is where the magic of flavor-building happens; the vegetables are absorbing all those aromatic notes before the liquid even arrives.
- Bring it to life:
- Pour in your vegetable stock and bring everything to a boil—you'll see the surface bubble and dance—then immediately lower the heat and let it simmer for 25–30 minutes. The soup is ready when you can easily break a piece of carrot with the side of a spoon; the vegetables should be so tender they almost dissolve.
- Blend to creamy silk:
- This is where the transformation happens: remove the pan from heat and use an immersion blender to blend everything until completely smooth and creamy, or carefully work in batches with a countertop blender. The texture should feel luxurious, like velvet on your tongue, with no graininess remaining.
- Finish and balance:
- Stir in the lemon juice, which will brighten everything you've created, then taste and season with salt and pepper until it feels right to you. Remember that salt is a volume control for flavors—a pinch might suddenly make everything taste more like itself.
- Serve with intention:
- Ladle the soup into bowls and top with fresh herbs if you're using them, and a small swirl of coconut yogurt if you want that cool contrast. Serve while it's still steaming, when all those spices are most aromatic.
Save There's something about serving a bowl of soup that feels like you're giving someone permission to pause, to sit, to care for themselves quietly. When my friend texted me weeks later saying she'd made this for her partner on a difficult morning, I understood that this recipe had become something bigger than its ingredients.
The Secret Behind the Creaminess
You might notice this soup has no cream, no coconut milk, no dairy of any kind, yet it tastes genuinely silky and satisfying. The magic comes from the celeriac and carrots themselves—when blended completely, their natural starches and sugars create that creamy texture you're tasting. This is why an immersion blender that really incorporates air and breaks down the vegetables thoroughly is worth the investment; it's the difference between a thin soup and something that feels indulgent.
Playing with Heat and Flavor
The beautiful thing about chilli in this soup is that it's not a yes-or-no situation—you're in complete control. Start with half a chilli if heat intimidates you; you can always add more the next time you make it. I've discovered that the other spices—especially the cumin and coriander—actually highlight the chilli's flavor rather than competing with it, so even a mild amount adds intrigue without burning.
Variations and Substitutions
This soup is forgiving in the best way possible, adapting to what you have and what your body wants on any given day. Parsnip brings more sweetness and a slightly nuttier note, while sweet potato makes everything cozier and adds natural caramel undertones. Even swapping the turmeric for a pinch of ginger if you don't have turmeric on hand creates something different but equally warming.
- If celeriac isn't available, parsnip or sweet potato work beautifully and create subtly different flavor profiles.
- Make it ahead and reheat gently—it actually tastes deeper the next day as the spices continue to mingle.
- Freeze portions without the garnish for up to three months, and you'll have gut-friendly comfort waiting for difficult weeks.
Save This soup has become my answer to days when I need to remember that nourishment doesn't require effort, that simple ingredients treated with care become something deeply satisfying. Make it once, and you'll find yourself reaching for it again.
Common Questions
- → Can I freeze this soup?
Yes, this soup freezes exceptionally well. Allow it to cool completely before transferring to airtight containers or freezer bags. It will keep for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the hob, adding a splash of water or stock if needed to adjust consistency.
- → What can I use instead of celeriac?
Parsnip works beautifully as a substitute, offering similar sweetness and earthiness. Sweet potato is another excellent alternative that adds a slightly sweeter note and vibrant colour. Both options require similar cooking times and maintain the soup's creamy texture when blended.
- → How can I make this soup more filling?
Stir in a tin of drained chickpeas or white beans during the last 10 minutes of simmering for added protein and substance. Alternatively, serve with crusty gluten-free bread, or top with toasted seeds and a dollop of coconut yogurt for a more substantial meal.
- → Is this soup suitable for meal prep?
Absolutely. This soup actually improves in flavour as the spices develop over time. Make a batch at the weekend and portion into containers for easy weekday lunches. Store in the refrigerator for up to 4 days, reheating gently on the hob or in the microwave.
- → Can I adjust the spice level?
Certainly. Start with half the chilli for a milder version, or omit it entirely if serving children or those sensitive to heat. For spice enthusiasts, add the whole chilli with seeds or include a pinch of cayenne pepper. Always taste and adjust the seasoning before blending.