Carrot Celeriac Chilli Soup

There's something about autumn afternoons in the kitchen that makes you want to slow down and actually taste what you're eating. I stumbled onto this soup combination by accident—had a bunch of celeriac that needed using, carrots from the market, and a red chilli sitting on the counter. What emerged was this impossibly smooth, warming bowl that felt more like self-care than cooking. The spices melt into something almost perfumy, and that gentle chilli warmth sneaks up on you in the best way.

My flatmate came home just as I was blending the final batch, and the smell stopped them in their tracks. They stood there watching the orange-gold soup turn silky smooth, asking a hundred questions about what was in it. By the time I'd ladled out bowls and drizzled on some coconut cream, they were already planning when to make it themselves. That's when I knew this wasn't just a recipe—it was the kind of thing people actually want to eat.

Ingredients

• Carrots (500 g): They're the backbone here, giving natural sweetness and that vibrant colour. Peel them properly and chop into similar-sized pieces so they cook evenly.
• Celeriac (300 g): This is your secret ingredient—earthy and slightly nutty, it adds depth without being loud about it. Don't skip it thinking celery will do the same job; celeriac is entirely different.
• Onion (1 large): Diced and softened first, it builds the flavour foundation everything else sits on.
• Garlic (2 cloves): Minced fine so it dissolves into the soup rather than leaving distinct pieces.
• Red chilli (1 medium): Deseeded unless you like real heat, then finely chopped so the warmth spreads evenly throughout rather than in surprise bursts.
• Potato (1 medium): Adds natural creaminess when blended—you won't need any cream or stock to achieve that silky texture.
• Vegetable stock (1 L): Use the best quality you can find; it's doing real work here. Check it's gluten-free if that matters for your household.
• Olive oil (1 tbsp): Just enough to soften the vegetables without making the soup greasy.
• Ground cumin (1 tsp): Warm and slightly earthy, it's the backbone of the spice profile.
• Ground coriander (1/2 tsp): Adds a subtle citrusy note that brightens everything.
• Ground turmeric (1/2 tsp): For both colour and its gut-supporting properties, though use fresh ginger too if you're really leaning into that angle.
• Black pepper (1/4 tsp): Ground fresh if you have it; pre-ground works but tastes a bit flat by comparison.
• Salt: Taste at the very end and season properly—this is where the soup either sings or falls flat.
• Fresh coriander (optional): A handful scattered on top adds freshness and a little textural contrast.
• Vegan yogurt or coconut cream (optional): A swirl of either softens the spice warmth and adds richness.

Instructions

Heat your oil and soften the aromatics:

Pour the olive oil into a large saucepan over medium heat and let it warm for a moment. Add your diced onion and let it cook gently for 3–4 minutes, stirring now and then, until it's soft and starting to turn golden at the edges. You'll smell when it's ready.

Build the spice foundation:

Add your minced garlic and finely chopped chilli, stirring constantly for just 1 minute until the kitchen smells absolutely alive with spice. Don't let it burn or brown—you want fragrant, not bitter.

Add the vegetables:

Toss in your chopped carrots, diced celeriac, and diced potato all at once. Stir them around to coat in the oil, then let them cook for about 5 minutes, stirring occasionally. They'll soften slightly and start releasing their own flavours.

Toast the spices:

Sprinkle in your cumin, coriander, turmeric, and black pepper, stirring well so every vegetable piece gets coated. Let them cook for 30 seconds to a minute—this toasting step is what makes the spices taste warm and integrated rather than powdery.

Simmer until tender:

Pour in your vegetable stock and bring the whole thing to a boil. Once it's bubbling, turn the heat down to a gentle simmer and let it cook for 20–25 minutes until every vegetable is completely soft and easily breaks apart with a spoon. Your kitchen will smell incredible.

Blend to smoothness:

Remove from heat and grab your immersion blender (or carefully work in batches with a regular blender). Blend until the soup is completely smooth and silky—no chunks, no graininess. This is where the magic happens.

Adjust seasoning and consistency:

Taste a spoonful and season with salt until it tastes bright and complete. If it's thicker than you'd like, stir in a little extra hot water or stock, but remember it'll feel thinner once it cools slightly.

Serve with intention:

Ladle into bowls and finish with a scatter of fresh coriander, a generous swirl of vegan yogurt or coconut cream, and a few extra chilli slices if you're feeling it. Let people make it their own.

Save to Pinterest

There was this moment, maybe two minutes into blending, when the soup transformed from chunky and orange into something that looked almost creamy. I remember thinking that this is what happens when you don't rush—when you let things soften properly and blend long enough to actually become something new.

Why This Soup Works as Comfort Food

The combination of sweet carrots and earthiness from celeriac means this tastes naturally balanced without needing cream or butter to feel satisfying. The spices warm you from the inside without overwhelming gentler palates, and the colour alone—that burnished orange-gold—makes you want to slow down and actually notice what you're eating.

The Celeriac Secret

Most people either don't know celeriac exists or think it's basically just celery in a weird shape. In reality, it's this knobby root vegetable with a completely different flavour—more subtle, earthier, almost nutty once it's cooked and blended. It's what gives this soup its quiet sophistication instead of it being just another carrot situation.

Making It Your Own

This recipe is solid as written, but it also loves adaptations. Add a small piece of fresh ginger with the garlic if you're leaning into the gut-healing angle, or a squeeze of lemon juice at the end if you want brightness. The heat level is entirely customizable—leave the chilli out completely if you prefer something mellow, or add double if you're that person.

• Try serving it with toasted seeds scattered on top for crunch and extra nutrition.
• Make it ahead and reheat gently on the stove; it actually tastes better the next day as flavours settle and deepen.
• If you're feeling fancy, thin it slightly with extra stock and serve it as a starter in small cups rather than a full bowl.

Save to Pinterest

This is the kind of soup that makes you feel like you're actually taking care of yourself without any fuss or pretence. Make it once and it'll become part of your rotation forever.

Common Questions

→ Can I make this soup ahead of time?

Absolutely. This soup actually improves when made ahead as the spices develop deeper flavours. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the hob, adding a splash of water or stock if needed to adjust consistency.

→ Is this soup suitable for freezing?

Yes, this soup freezes beautifully. Allow to cool completely before transferring to freezer-safe containers. It will keep for up to 3 months. Thaw overnight in the refrigerator and reheat thoroughly. The texture remains perfectly smooth after freezing.

→ How can I adjust the spice level?

The medium red chilli provides gentle warmth. For more heat, leave some seeds in the chilli or add an extra half chilli. For a milder version, use only half the chilli or substitute with a milder variety like jalapeño. You can always serve extra chilli slices on the side for those who prefer more kick.

→ What can I use instead of potato?

The potato adds natural creaminess and body. If preferred, replace with a small parsnip or sweet potato for similar texture. Alternatively, add a can of cannellini beans during the last 10 minutes of cooking for protein and creaminess without potato.

→ Can I use dried spices instead of fresh?

The recipe already uses ground dried spices (cumin, coriander, turmeric) which work perfectly here. If you wanted to use whole spices, toast 1 tsp cumin seeds and 1 tsp coriander seeds in a dry pan before grinding, then add with the other spices for even more aromatic depth.