Save My flatmate walked in while I was wrestling with a knobby celeriac root, looking like Id lost a fight with a muddy alien vegetable. She asked what on earth Id bought, and honestly, at that moment, I wasnt sure either. But once that pot started simmering, the whole kitchen filled with this incredible warm spice scent, and she forgot all about the ugly root. Now whenever celeriac season rolls around, this soup is the first thing she asks for.
Last winter, I made this for a friend whod been feeling under the weather and needed something comforting but light. She took one sip, eyes closed, and said it tasted like a warm blanket. Thats the moment I realised good soup is actually medicine, in the oldest truest sense.
Ingredients
- 500 g carrots: These bring natural sweetness that balances the earthy celeriac
- 300 g celeriac: Peeled and diced, this gives the soup its distinctive nutty flavor
- 1 medium onion: The foundation that builds depth as it softens
- 2 garlic cloves: Minced fresh, they add a gentle background warmth
- 1 red chilli: Deseeded and finely chopped, use half if you prefer subtler heat
- 1 tsp ground cumin: This earthy spice bridges the vegetables beautifully
- 1 tsp ground coriander: Adds a bright citrusy note that lifts the whole dish
- 1/2 tsp ground turmeric: For its warm color and subtle bitterness
- 1/2 tsp smoked paprika: A secret ingredient that adds depth without overpowering
- 1 L vegetable stock: Homemade gives the best gut healing benefits
- 2 tbsp olive oil: For sautéing the base vegetables
- Juice of 1/2 lemon: This final touch brightens all the flavors
- Salt and pepper: Essential for bringing everything together
- Fresh herbs: Coriander or parsley for garnish if you like
- Coconut yogurt: Optional but lovely for a creamy swirl on top
Instructions
- Build your aromatic base:
- Heat the olive oil in a large saucepan over medium heat, then add the chopped onion and minced garlic. Sauté for 2 to 3 minutes until they soften and release their fragrance, taking care not to let them brown.
- Wake up the spices:
- Stir in the chopped chilli and all your ground spices. Let them cook for just 1 minute until they become fragrant and toasty, which deepens their flavor significantly.
- Coat the vegetables:
- Add the diced carrots and celeriac to the pan, stirring well to ensure every piece is coated with the spiced oil mixture.
- Simmer to tenderness:
- Pour in the vegetable stock and bring everything to a boil. Reduce the heat and let it simmer gently for 25 to 30 minutes until the vegetables are completely tender when pierced with a knife.
- Blend to silky smooth:
- Remove the pan from heat and blend using an immersion blender until completely smooth and creamy. Work carefully if using a countertop blender, blending in batches.
- Balance and brighten:
- Stir in the fresh lemon juice and season generously with salt and pepper. Taste and adjust until the flavors sing together perfectly.
- Serve with love:
- Ladle the soup into warm bowls and add fresh herbs or a swirl of coconut yogurt if you fancy it. Serve immediately while still steaming hot.
Save 
Save This recipe became my go to during a particularly busy January when I needed something nourishing but quick. Id make a massive pot on Sunday and suddenly the week ahead felt manageable.
Making It Your Own
Ive tried swapping celeriac for parsnip when the market didnt have any, and while the flavor changes slightly, the comfort level stays exactly the same. Sweet potato works beautifully too and adds an extra layer of sweetness that some people actually prefer.
Stock Secrets
Homemade stock genuinely transforms this from good soup to extraordinary soup. When I started saving vegetable scraps in the freezer for stock, the difference was noticeable immediately, plus it feels good to use every bit of what we buy.
Serving Suggestions
A slice of gluten-free bread toasted until golden makes this feel like a proper meal rather than just a light lunch. I also love adding a handful of baby spinach leaves right at the end, letting them wilt into the hot soup for extra nutrition without changing the flavor profile.
- Try topping with toasted pumpkin seeds for crunch
- A drizzle of good quality olive oil elevates the final bowl
- Extra chilli flakes on top work if you like more heat
Save 
Save Theres something profoundly satisfying about turning such humble ingredients into something that feels like a proper hug in a bowl.
Recipe FAQs
- → How spicy is this soup?
The chilli provides a gentle warmth rather than intense heat. Use half the chilli for a milder version, or leave seeds in for more kick. The spices add flavour depth without overwhelming spiciness.
- → Can I make this ahead?
Absolutely. This keeps well in the fridge for 3-4 days and actually improves as flavours meld. Reheat gently, adding a splash of water or stock if needed. Freezes beautifully for up to 3 months.
- → What can I substitute for celeriac?
Parsnip, sweet potato, or potato work well. Parsnip offers similar earthy sweetness, while sweet potato adds natural creaminess. Potato makes it lighter but still delicious.
- → Is this suitable for meal prep?
Perfect for batch cooking. Make a double portion, portion into containers, and refrigerate or freeze. The texture remains smooth after reheating—just whisk or blend briefly if separation occurs.
- → How do I achieve the smoothest texture?
Blend thoroughly with an immersion blender for 2-3 minutes. If using a countertop blender, work in batches and vent steam carefully. For ultra-silkiness, pass through a fine-mesh sieve after blending.
- → Can I use different spices?
Yes. Try fresh ginger instead of dried spices for a brighter flavour, or add garam masala for warmth. Curry powder works as a quick substitute. Keep total spice quantities similar to balance flavours.