Sweet carrots, earthy celeriac, and chilli in a warming, spiced broth. Vegetarian, gluten-free, and dairy-free.
# What You'll Need:
→ Vegetables
01 - 1 lb 2 oz carrots, peeled and diced
02 - 10.5 oz celeriac, peeled and diced
03 - 1 medium onion, chopped
04 - 2 garlic cloves, minced
→ Spices & Aromatics
05 - 1 red chilli, deseeded and finely chopped
06 - 1 teaspoon ground cumin
07 - 1 teaspoon ground coriander
08 - 0.5 teaspoon ground turmeric
09 - 0.5 teaspoon smoked paprika
→ Liquids
10 - 33.8 fl oz vegetable stock, gluten-free
11 - 2 tablespoons olive oil
12 - 0.5 lemon, juiced
→ Seasoning & Garnish
13 - Salt and freshly ground black pepper to taste
14 - Fresh coriander or parsley, chopped (optional)
15 - Coconut yogurt for serving (optional)
# Steps:
01 - Heat olive oil in a large saucepan over medium heat. Add chopped onion and minced garlic, sautéing for 2-3 minutes until softened and fragrant.
02 - Stir in the finely chopped chilli and all ground spices. Cook for 1 minute, stirring constantly, until the mixture becomes aromatic and the raw spice flavor dissipates.
03 - Add the diced carrots and celeriac to the saucepan, stirring thoroughly to coat all pieces evenly with the spiced oil mixture.
04 - Pour in the vegetable stock and bring the mixture to a boil. Reduce heat and simmer gently for 25-30 minutes until carrots and celeriac are very tender and easily pierced with a fork.
05 - Remove from heat and blend using an immersion blender until the soup reaches a smooth, creamy consistency. Alternatively, blend in batches using a countertop blender.
06 - Stir in lemon juice and adjust seasoning with salt and freshly ground black pepper according to taste preference.
07 - Ladle soup into serving bowls and top with fresh herbs and a swirl of coconut yogurt if desired.
