Save The first time I made this soup, it was actually because I had celeriac sitting in my fridge for days and no idea what to do with it. My neighbor had pressed this knobby, ugly root vegetable into my hands after her CSA delivery, insisting it was magical in soups. I was skeptical until that first bowl hit the table, the steam rising up with this incredible warm spice fragrance that filled my entire kitchen.
Last winter, when my sister was recovering from surgery and needed comforting, nourishing meals, I brought her a batch of this soup. She called me two days later saying it was the only thing that actually made her feel good, and now she demands I make a double batch whenever she visits. Theres something about the creaminess from the potato and the way the spices bloom that makes it feel medicinal in the best possible way.
Ingredients
- 500 g carrots: Choose sweeter varieties if you can find them, and dont skip peeling them for the smoothest texture
- 300 g celeriac: This unsung hero adds the most gorgeous earthy undertone that balances the carrots natural sweetness
- 1 large onion: Yellow onions work perfectly here, becoming sweet and mellow as they cook down
- 2 cloves garlic: Fresh garlic is non-negotiable here, it provides that aromatic base that makes the kitchen smell incredible
- 1 medium red chilli: Deseed carefully if youre sensitive to heat, but keep those membranes for a gentler warmth
- 1 medium potato: Russet or Yukon Gold work beautifully to create that velvety, restaurant style consistency
- 1 L vegetable stock: Homemade is ideal, but a good quality store bought brand works perfectly fine
- 1 tbsp olive oil: Just enough to sauté the vegetables and build those flavor foundations
- 1 tsp ground cumin: This brings an earthy warmth that pairs beautifully with root vegetables
- 1/2 tsp ground coriander: Adds a subtle citrusy brightness that lifts the heavier root vegetables
- 1/2 tsp ground turmeric: Mostly for that gorgeous golden color, but also adds its own subtle health benefits
- 1/4 tsp ground black pepper: Helps activate the turmeric and adds just enough bite
- Salt: Taste as you go, since stock brands vary wildly in sodium content
Instructions
- Get your aromatics going:
- Heat that olive oil in your largest saucepan over medium heat, then toss in the diced onion and let it soften for about 4 minutes until it turns translucent and fragrant
- Build the flavor base:
- Add your minced garlic and that finely chopped red chilli, stirring constantly for just 1 minute until your kitchen starts smelling amazing
- Add your root vegetables:
- Toss in the carrots, celeriac, and potato, giving everything a good stir and letting them cook for about 5 minutes to start developing some sweetness
- Bloom those spices:
- Sprinkle in the cumin, coriander, turmeric, and black pepper, stirring constantly for about 30 seconds until they become incredibly fragrant
- Create the broth:
- Pour in the vegetable stock, bring everything to a gentle boil, then lower the heat and let it simmer for 20 minutes until all your vegetables are fork tender
- Transform it into silk:
- Remove from heat and blend with an immersion blender until completely smooth, or work in batches if using a countertop blender
- Season and perfect:
- Taste carefully and add salt as needed, then thin with a little hot water or stock if you prefer a lighter consistency
- Finish with flair:
- Ladle into warm bowls and add whatever garnishes make you happy, fresh coriander and a swirl of coconut cream are my go to choices
Save This soup has become my absolute go to when friends are under the weather or just need something comforting. Theres something about the vibrant orange color and the way it hugs you from the inside out that makes people feel cared for, and I love watching that moment when someone takes their first spoonful and their whole face relaxes.
Make It Your Own
Sometimes I add a splash of coconut milk right at the end for extra creaminess, especially when serving dinner guests who might be skeptical of a soup made entirely from root vegetables. The subtle sweetness from the coconut plays beautifully with the spices and creates this luxurious restaurant style texture that people never expect from such humble ingredients.
Texture Secrets
The potato in this recipe isnt filler, its absolutely essential for that velvety smooth consistency that makes this soup feel indulgent despite being so wholesome. If you prefer a chunkier soup, you can always blend just half the mixture and stir it back together, but I personally love the silkiness that comes from blending everything completely.
Serving Suggestions
A warm slice of gluten free bread rubbed with garlic is the perfect accompaniment for soaking up every last drop. This soup also freezes beautifully, so I always make a double batch and portion some out for those nights when cooking feels impossible.
- Toasted pumpkin seeds add incredible crunch and make the presentation feel special
- A squeeze of fresh lime right before serving brightens all the spices beautifully
- Leftovers keep for 4 days in the fridge and actually develop deeper flavor
Save Theres nothing quite like standing over a steaming pot of this soup, knowing that something so simple and nourishing can bring so much comfort to the people you love.
Recipe Guide
- → Can I freeze this soup?
Yes, this freezes exceptionally well. Allow to cool completely, then portion into airtight containers. It will keep for up to 3 months in the freezer. Thaw overnight in the fridge and reheat gently on the hob.
- → How can I make this soup creamier?
The potato already provides natural creaminess, but you can add more by blending in some coconut milk, cashew cream, or a splash of plant-based cream before serving. Alternatively, roast the vegetables first for deeper flavour.
- → Is this suitable for meal prep?
Absolutely. This soup actually tastes better the next day as the spices develop. Make a batch on Sunday and portion into containers for easy lunches throughout the week. It will keep in the fridge for 4-5 days.
- → What can I use instead of celeriac?
Parsnip works beautifully as a substitute, offering similar earthy sweetness. Alternatively, use more potato or turnip for a different flavour profile. The overall character will change slightly but remain delicious.
- → How do I adjust the spice level?
Start with half the chilli and taste after blending. You can always add more, either fresh during cooking or as a garnish. For more warmth without heat, increase the spices like cumin and turmeric. Remove chilli seeds for milder flavour.
- → Can I make this without an immersion blender?
A standard blender works perfectly—just blend in batches and be careful with hot liquid. Alternatively, use a potato masher for a chunkier texture, or simply let the vegetables cook longer until they break down naturally.