Pin There's something almost magical about how ordinary root vegetables can transform into something that feels like medicine for the soul. I discovered this soup during one of those gray weeks when nothing seemed to settle my stomach right, and the combination of sweet carrots with celeriac's gentle earthiness just made sense. My flatmate walked in while I was blending it and asked what smelled so incredible. Now it's become my go-to whenever anyone needs something that feels like a warm hug from the inside out.
Last winter I made a double batch for my friend who was recovering from surgery and couldn't handle heavy foods. She sent me a message the next day saying it was the first thing in weeks that hadn't made her feel bloated or uncomfortable. Since then I've lost count of how many times people have asked for the recipe after just one bowl.
Ingredients
- 500 g carrots: The natural sweetness here is absolutely essential and balances the earthy celeriac perfectly
- 300 g celeriac: This underrated root brings depth and a subtle celery flavor that makes the soup sing
- 1 large onion: Don't rush this step because properly softened onions create the foundation that everything else builds on
- 2 cloves garlic: Fresh is absolutely non negotiable here because jarred garlic brings an acrid note that clashes with the gentle spices
- 1 medium red chilli: Leave some of the membrane if you want more warmth but remember it will mellow as it simmers
- 1 medium potato: This secret ingredient creates that silky restaurant texture without any dairy at all
- 1 L vegetable stock: Homemade is lovely but a good quality store bought version works perfectly fine
- 1 tbsp olive oil: You need just enough to sauté the vegetables without making the soup feel heavy
- 1 tsp ground cumin: This earthy spice is what makes the soup feel grounding and nourishing
- 1/2 tsp ground coriander: Adds a bright citrusy note that lifts all the heavier root vegetables
- 1/2 tsp ground turmeric: Besides its anti inflammatory properties it gives the soup this gorgeous golden color
- 1/4 tsp ground black pepper: Essential for helping your body absorb all the benefits from the turmeric
- Salt: Taste at the end because different brands of stock vary wildly in sodium content
Instructions
- Build your flavor foundation:
- Heat the olive oil in a large saucepan over medium heat then add your diced onion and sauté for 3 to 4 minutes until it's completely softened and translucent. This step is worth the time because rushed onions never give you that sweet mellow base.
- Wake up the aromatics:
- Stir in the garlic and chopped chilli cooking for just 1 minute until the garlic becomes fragrant but keep a close eye because burnt garlic will make the whole taste bitter.
- Add the roots:
- Toss in the carrots celeriac and potato letting them cook for 5 minutes while stirring occasionally. This quick roast develops flavors that you just can't get from boiling alone.
- Toast those spices:
- Sprinkle in the cumin coriander turmeric and black pepper stirring constantly to coat every vegetable in the spice mixture. You want to bloom the spices in the residual heat which releases their essential oils.
- Let it simmer:
- Pour in the vegetable stock and bring everything to a boil then reduce the heat to low and let it gently simmer for 20 to 25 minutes until all vegetables are completely soft. The longer simmer creates deeper flavor but don't let it reduce too much.
- Transform it into silk:
- Remove from heat and blend with an immersion blender right in the pot or work in batches if using a regular blender. Take your time here because the smoother you blend the more luxurious the final texture will be.
- Perfect the seasoning:
- Season with salt to taste remembering that you can always add more but you can't take it away. If the consistency feels too heavy add a splash of hot water or stock until it's exactly how you like it.
- The finishing touches:
- Ladle into warmed bowls and add fresh coriander leaves a swirl of vegan yogurt or coconut cream and extra chilli slices if you love that beautiful contrast of cool against warm.
Pin My mum came to visit last month and I had a pot of this simmering on the stove when she arrived. She's usually skeptical about anything that sounds too healthy but she went back for seconds and asked if I could teach her how to make it. Seeing someone who grew up on proper British comfort food embrace something so nourishing felt like a little victory.
Making It Your Own
Once you've made this a few times you'll start noticing how small tweaks change the personality completely. Sometimes I'll add a piece of fresh ginger with the garlic which gives this lovely zing that really clears your head. Other times I roast the vegetables first at 200°C for about 20 minutes which brings out this incredible caramelized sweetness that makes the soup taste much more complex than the simple ingredient list suggests.
Texture Secrets
The potato is what creates that velvety consistency without any cream but I've learned that russet potatoes break down more completely than waxy varieties. If you want an even silkier texture you can pass the blended soup through a fine mesh sieve though honestly most days I can't be bothered with that extra step. The key is letting the vegetables cook until they're absolutely falling apart tender before blending.
Serving Ideas
While this soup is substantial enough to stand alone I love serving it with some crunch for contrast. toasted pumpkin seeds work beautifully and add extra zinc which feels appropriate for something so gut healing. If you eat eggs a soft boiled egg on top turns this into a proper meal and the runny yolk creates this incredible richness.
- Warm your bowls before serving because hot soup in cold containers loses heat way too fast
- A squeeze of fresh lemon juice right before serving brightens all the earthy flavors
- Make extra garnish because people always want more than you think they will
Pin There's something deeply satisfying about serving food that not only tastes wonderful but actually makes people feel better from the inside out. This soup has become my secret weapon for everything from cold season to just needing a bit of comfort.
Recipe Q&A
- → Can I make this ahead of time?
Absolutely. This actually improves when made ahead as the flavours have time to meld together. Store in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently on the hob, adding a splash of water if needed.
- → How can I make this soup creamier?
For extra richness, blend in a tablespoon of vegan yogurt, coconut cream, or cashew cream after blending. Alternatively, add more potato during cooking for natural creaminess without dairy.
- → Is this suitable for meal prep?
Perfectly suited. Portion into individual containers and refrigerate or freeze. The flavours develop beautifully over time, making it an excellent option for batch cooking and busy weeknight dinners.
- → Can I use different vegetables?
Certainly. Swap celeriac for parsnip or turnip, and replace some carrots with sweet potato for variation. Keep the total vegetable quantity similar for consistent results.
- → How do I adjust the spice level?
Start with less chilli and add more after blending to taste. Removing the seeds reduces heat significantly. For more warmth, add extra chilli or a pinch of cayenne pepper.