Save The kitchen was gray and drizzly last Tuesday when I realized my celeriac had been sitting in the vegetable drawer for far too long. Something about its knobby, ugly exterior always intimidated me, but that afternoon I decided it was time to make friends with this underappreciated root vegetable. I grabbed the carrots that were starting to go a bit soft, and on impulse, threw in a red chilli I'd picked up at the farmers market. The house filled with this incredible warmth as everything simmered, turmeric turning the broth into liquid gold, and suddenly I wasn't just cooking anymore—I was being wrapped in a blanket.
I served this to my sister last week when she was recovering from a nasty flu, and she kept saying she could feel it healing her from the inside out. The broth has this gentle warmth from the chilli that never feels harsh, just comforting, like someone put a hand on your back and said rest now. She asked for the recipe three times during dinner, which is basically her way of saying I need this in my regular rotation.
Ingredients
- 500 g carrots: These bring the natural sweetness that balances all the earthy flavors, and peeling them thicker than you think you need to actually helps them break down beautifully.
- 300 g celeriac: The ugly duckling of the vegetable world, but once you peel away that knobby exterior, it reveals this subtle celery flavor that makes the soup feel sophisticated without being pretentious.
- 1 large onion: I like yellow onions here because they sweeten as they cook, creating this foundation that makes everything else taste better.
- 2 cloves garlic: Minced fine so it melts into the broth rather than leaving chunks of raw garlic in your spoon.
- 1 medium red chilli: Deseeded because we want gentle warmth, not a fire that overpowers everything else.
- 1 medium potato: This is the secret weapon for creaminess without actually adding cream.
- 1 L vegetable stock: Use a good quality one or make your own because the stock is literally half the flavor here.
- 1 tbsp olive oil: Just enough to sauté the vegetables and build that initial flavor base.
- 1 tsp ground cumin: Earthy and warm, this is what makes the soup taste like it has a soul.
- 1/2 tsp ground coriander: Adds a bright, citrusy note that cuts through all those root vegetables.
- 1/2 tsp ground turmeric: For that golden color and its subtle bitterness that balances the sweet carrots.
- 1/4 tsp ground black pepper: Just enough to wake everything up.
- Salt: Taste at the end because different vegetable stocks have different salt levels.
Instructions
- Build your flavor foundation:
- Heat the olive oil in your largest saucepan over medium heat, then add the diced onion and let it soften for about 3 to 4 minutes. You're not looking for color here, just for the onion to become translucent and fragrant, like it's ready to receive everything else.
- Wake up the aromatics:
- Add the garlic and chilli to the pan, stirring constantly for about 1 minute. You want to smell everything becoming fragrant, but do not let the garlic brown or it will turn bitter.
- Add the hard vegetables:
- Stir in the carrots, celeriac, and potato, letting them cook for about 5 minutes. The vegetables should start to glisten slightly as they absorb the flavored oil.
- Bloom your spices:
- Add the cumin, coriander, turmeric, and black pepper, stirring constantly to coat every piece of vegetable. The spices will become incredibly fragrant, which is exactly what you want before adding any liquid.
- Create the soup:
- Pour in the vegetable stock and bring everything to a boil. Once it's bubbling, reduce the heat to low and let it simmer gently for 20 to 25 minutes, until all the vegetables are completely soft when pierced with a fork.
- Transform it into velvet:
- Remove from heat and blend using an immersion blender or in batches with a regular blender. Take it further than you think you need to—the smoother the soup, the more luxurious it feels.
- Season and adjust:
- Taste the soup and add salt as needed, keeping in mind that different stocks have different salt levels. If it feels too thick, add a splash of hot water or stock until it reaches your preferred consistency.
- Finish with love:
- Ladle into warm bowls and add whatever garnishes speak to you. Fresh coriander adds brightness, vegan yogurt brings creaminess, and extra chilli slices are for those who want more warmth.
Save Last month I made a double batch and froze half in individual portions. The week after, when work was chaotic and I was eating dinner at 9 pm, having this in the freezer felt like a hug from my past self who actually had her life together. There's something profound about a soup that heals your gut while it heals your spirit.
Making It Your Own
I've started adding fresh ginger with the garlic and chilli, especially during cold months, because the extra zing feels medicinal in the best way. Sometimes I'll throw in a parsnip if I have one, or use sweet potato instead of regular potato for a slightly sweeter version. The recipe is forgiving, which is part of its charm.
What To Serve Alongside
My favorite accompaniment is gluten-free bread toasted until it's golden and crunchy, perfect for dipping into the creamy soup. Toasted pumpkin seeds add a nice crunch too, and a simple green salad with a bright vinaigrette cuts through the richness. It's a meal that feels complete without being heavy.
Storage And Make Ahead Wisdom
This soup keeps beautifully in the refrigerator for up to five days, and honestly, the flavors get better as they have time to mingle. I've also frozen it for up to three months with great success, just thaw overnight in the fridge and reheat gently on the stove, adding a splash of water if it looks too thick.
- Use glass containers for storage because they do not hold onto odors the way plastic sometimes does.
- Reheat slowly over medium-low heat rather than blasting it on high, which can separate the texture.
- If you plan to freeze, hold off on garnishes until you reheat, as fresh herbs and yogurt do not freeze well.
Save There is a quiet confidence that comes from knowing how to make a good soup, the kind that sustains you through gray days and busy weeks. This one has become part of my regular rotation, and I hope it finds its way into yours too.
Common Recipe Questions
- → Can I make this soup ahead of time?
Absolutely. This soup actually improves after resting in the refrigerator for 1-2 days as the spices meld and vegetables continue to release their flavours. Store in an airtight container and reheat gently, adding a splash of water if needed.
- → What can I use instead of celeriac?
Parsnips work beautifully as a substitute, offering similar sweetness and earthiness. Alternatively, use additional potato for creaminess or try turnips for a slightly sharper flavour profile that still complements the carrots.
- → How can I make this soup extra creamy?
For maximum silkiness, blend the soup longer than usual or add a tablespoon of coconut milk or cashew cream during the final blending. A small piece of cooked white beans or cauliflower also contributes to a luxuriously smooth texture.
- → Is this soup freezer-friendly?
Yes, this soup freezes exceptionally well. Allow it to cool completely before portioning into freezer-safe containers. It will keep for up to 3 months. Thaw overnight in the refrigerator and reheat gently, stirring occasionally.
- → Can I reduce the spice level?
Certainly. Start with half a chilli and taste the soup before blending. You can also omit the chilli entirely for a child-friendly version. The other spices provide plenty of flavour without heat, making this versatile for all palates.
- → What's the purpose of the potato?
The potato acts as a natural thickener and cream enhancer. Its high starch content creates a velvety smooth texture without needing dairy products. Small waxy potatoes work best as they break down beautifully during cooking and blending.