Carrot, Celeriac and Chilli Soup

This vibrant Carrot, Celeriac and Chilli Soup is a gut-friendly delight, combining the natural sweetness of carrots with earthy celeriac. Infused with warming spices like turmeric and cumin, it offers a gentle kick of chilli that makes it perfect for a healthy, comforting lunch or dinner.

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The combination of carrots and celeriac creates a beautifully balanced base, while the addition of smoked paprika and cumin provides depth. This soup is not only visually stunning with its golden hue but also incredibly nourishing, especially when served as a warm meal during colder months.

Ingredients

• 500 g carrots, peeled and diced
• 300 g celeriac, peeled and diced
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 red chilli, deseeded and finely chopped (use half for milder heat)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/2 tsp smoked paprika
• 1 L vegetable stock (gluten-free if needed)
• 2 tbsp olive oil
• Juice of 1/2 lemon
• Salt and freshly ground black pepper, to taste
• Fresh coriander or parsley, chopped (optional)
• Coconut yogurt or dairy-free swirl (optional)

Instructions

Step 1

Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic, sauté for 2–3 minutes until softened.

Step 2

Stir in the chilli and all the spices. Cook for 1 minute until fragrant.

Step 3

Add the carrots and celeriac, stir to coat with the spices.

Step 4

Pour in the vegetable stock, bring to a boil, then reduce heat and simmer for 25–30 minutes, until the vegetables are very tender.

Step 5

Remove from the heat. Blend the soup using an immersion blender (or in batches in a blender) until smooth and creamy.

Step 6

Stir in the lemon juice. Season with salt and pepper to taste.

Step 7

Ladle into bowls and garnish with fresh herbs and a swirl of coconut yogurt if desired.

Zusatztipps für die Zubereitung

For extra gut-healing benefits, use homemade vegetable stock. Using an immersion blender directly in the saucepan makes the process quick and reduces cleanup, ensuring a smooth and creamy texture every time.

Varianten und Anpassungen

If celeriac is unavailable, you can substitute it with parsnip or sweet potato for a slightly different but equally delicious flavor profile. You can also adjust the chilli amount to your preferred spice level.

Serviervorschläge

Serve this soup with a side of toasted gluten-free bread for a hearty meal. Adding a swirl of coconut yogurt and a sprinkle of fresh coriander or parsley not only adds flavor but creates a beautiful presentation.

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This soup is a nutritional powerhouse, providing 145 calories, 6 g of fat, 21 g of carbohydrates, and 3 g of protein per serving. It is a light yet satisfying way to enjoy a modern European dish that prioritizes both health and taste.

Recipe FAQs

→ Can I make this soup ahead of time?

Yes, this soup stores beautifully in the fridge for up to 4 days. Reheat gently on the stovetop, adding a splash of stock if needed to adjust consistency.

→ What can I substitute for celeriac?

Parsnip or sweet potato work wonderfully as alternatives. They'll bring their own unique sweetness while maintaining the soup's creamy texture when blended.

→ How can I adjust the spice level?

Use half a chilli for mild heat, or omit it entirely for a gentle, family-friendly version. You can also serve fresh chilli on the side for individual preference.

→ Can I freeze this soup?

Absolutely. Freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat gently, stirring well to restore the creamy consistency.

→ What makes this soup gut-friendly?

The combination of fiber-rich vegetables, anti-inflammatory spices like turmeric and ginger notes from the aromatics, plus the option of homemade stock, supports digestive health naturally.

→ Is this soup suitable for meal prep?

Perfect for meal prep. Portion into individual containers and refrigerate. It reheats beautifully and actually tastes even better the next day as flavors meld together.