Pin it The steam rising from this soup carries me back to a rainy Sunday when I accidentally used celeriac instead of potato, discovering how its subtle celery sweetness balances the carrots' natural sugar. Now it's the soup I make when someone needs comfort but wants something that feels light and alive.
Last winter, my friend recovering from surgery said this was the first thing that actually made her feel nourished without being heavy. Something about the combination of warming spices and root vegetables just hugs you from the inside.
Ingredients
- 500 g carrots: Choose sweeter varieties if you can find them, they roast into a deeper golden base
- 300 g celeriac: This ugly root is the secret, peeling away the tough outer skin reveals the most tender flesh
- 1 large onion: Yellow onions caramelize slightly for a foundational sweetness
- 2 cloves garlic: Add it right after the onion so it doesnt brown and turn bitter
- 1 medium red chilli: Keep some membranes if you like noticeable heat, remove them for gentle warmth
- 1 medium potato: Just one creates that luxurious creamy texture without any dairy
- 1 L vegetable stock: Homemade is ideal but a good quality store bought works perfectly
- 1 tbsp olive oil: Use enough to properly sauté the aromatics, this is where flavor builds
- 1 tsp ground cumin: Earthy and essential, dont skip this
- 1/2 tsp ground coriander: Bright citrus notes that lift the heavier roots
- 1/2 tsp ground turmeric: Adds golden color and gentle anti inflammatory warmth
- 1/4 tsp ground black pepper: Helps activate turmerics benefits
- Salt: Season gradually, taste as you go, root vegetables need more than you expect
- Fresh coriander leaves: Scatter these on top for a burst of fresh herbal contrast
- Vegan yogurt or coconut cream: A swirl creates beautiful patterns and cools the spice
- Extra chilli slices: For those who want that final punch on top
Instructions
- Sauté the foundation:
- Warm the olive oil until it shimmers, then add the diced onion, letting it soften and turn translucent for about 3 to 4 minutes. Listen for that gentle sizzle that tells you the onions are releasing their sweetness.
- Wake up the aromatics:
- Toss in the minced garlic and finely chopped chilli, stirring constantly for just 1 minute until the garlic becomes fragrant and you catch that first whiff of spicy warmth.
- Build the vegetable base:
- Add the chopped carrots, diced celeriac, and potato pieces to the pot. Let them cook together for 5 minutes, stirring occasionally as they start to glisten and the raw smell dissipates.
- Bloom the spices:
- Sprinkle in the cumin, coriander, turmeric, and black pepper, stirring continuously to coat every vegetable. Watch as the spices darken slightly and release their essential oils, filling your kitchen with an intoxicating aroma.
- Create the broth:
- Pour in the vegetable stock and bring everything to a gentle boil. Reduce the heat immediately to maintain a steady simmer, letting the vegetables soften completely for 20 to 25 minutes. Test a carrot piece with a knife, it should slide through with no resistance.
- Transform into silk:
- Remove the pot from heat and blend until completely smooth using an immersion blender. If using a regular blender, work in batches and leave the steam vent open, hot soup expands aggressively.
- Perfect the balance:
- Taste and season with salt, starting with half a teaspoon and adding more as needed. If the soup feels too thick, add hot water or stock a splash at a time until it reaches that perfect pouring consistency.
- Finish with flourish:
- Ladle into warmed bowls and add your chosen garnishes, watching as the yogurt or coconut cream swirls into the vibrant orange. Top with fresh coriander leaves and those extra chilli slices if you like it bold.
Pin it This became my go to soup during that month I was too busy to cook properly but refused to compromise on something that felt like care in a bowl.
Making It Your Own
Ive learned that adding a thumb sized piece of fresh ginger alongside the garlic transforms the entire character, lending a zesty brightness that cuts through the earthiness. Some days I'll add a splash of coconut milk directly into the blender for an even richer finish.
Texture Secrets
The potato might seem unnecessary but its the difference between a thin broth and something with body. Don't rush the initial sauté stage, those few minutes of cooking the vegetables before adding liquid develop layers of flavor that water alone cannot provide.
Serving Ideas
Toasted pumpkin seeds sprinkled on top add a lovely crunch and extra protein. Serve with thick slices of gluten free bread for dipping, letting the bread soak up all those spiced juices at the bottom of the bowl.
- Make a double batch, it freezes beautifully for those emergency dinner nights
- The flavors actually improve overnight, making it perfect for meal prep
- Add a squeeze of lemon right before serving to brighten everything
Pin it There's something profoundly satisfying about taking humble roots and turning them into something that feels like a warm embrace.
Recipe FAQs
- → Can I make this soup ahead of time?
Absolutely. This soup actually tastes better the next day as the spices develop. Store in the refrigerator for up to 4 days and reheat gently, adding a splash of water if needed to adjust consistency.
- → How can I make this soup creamy without dairy?
The potato naturally thickens and creates creaminess when blended. For extra richness, swirl in coconut cream or cashew cream. A dollop of vegan yogurt also adds luxurious texture.
- → What can I serve alongside this soup?
Crusty gluten-free bread, seeded crackers, or toasted pumpkin seeds add lovely crunch. A simple side salad with citrus dressing complements the warming spices beautifully.
- → Can I freeze this soup?
Yes, freeze for up to 3 months in airtight containers. Thaw overnight in the refrigerator and reheat gently. The texture remains excellent after freezing thanks to the potato content.
- → How can I adjust the spice level?
Start with half the chilli amount if you prefer mild heat. Remember you can always add more but cannot remove it. For extra warmth, add chilli flakes or a pinch of cayenne with the other spices.
- → What other vegetables work well in this combination?
Parsnips, sweet potato, or butternut squash can replace or complement the carrots. Fennel adds lovely anise notes that pair beautifully with the cumin and coriander.