Pin it There's something about the smell of cumin and coriander hitting hot oil that makes me pause whatever I'm doing. Last Tuesday, I was having one of those mornings where my energy felt scattered, so I threw together what I had in the vegetable drawer—carrots, celeriac, a red chilli—and let the spices do their thing. By the time that soup came together, silky and vibrant orange, it felt like I'd somehow cooked my way back to calm.
I made this for a friend who'd just moved into a new flat with barely any kitchen equipment. We stood around her small stove, watching the soup bubble, and she kept saying she couldn't believe something this comforting could come from just a handful of vegetables and spices. When we finally tasted it, she got quiet for a moment, which is exactly what this soup deserves.
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Ingredients
- Carrots, 500 g, peeled and diced: They're sweet and become almost buttery when blended, balancing the earthiness perfectly.
- Celeriac, 300 g, peeled and diced: This is the secret to depth—it adds an earthy, slightly mineral quality that makes the whole thing taste more complex than it is.
- Onion, 1 medium, chopped: The foundation that everything else builds on; don't skip the slow sauté.
- Garlic cloves, 2, minced: Fresh garlic matters here because you're going to taste every note of it.
- Red chilli, 1, deseeded and finely chopped: Use half if you prefer gentleness, but the full amount gives a warmth rather than heat.
- Ground cumin, 1 tsp: Toasts beautifully in the oil and transforms the entire flavour profile.
- Ground coriander, 1 tsp: Adds a subtle brightness that stops the soup from feeling heavy.
- Ground turmeric, 1/2 tsp: Both the colour and the gut-healing properties come from this one.
- Smoked paprika, 1/2 tsp: A whisper of smoke that rounds everything out.
- Vegetable stock, 1 L: Homemade is worth the effort if you have it; it makes the soup taste intentional.
- Olive oil, 2 tbsp: Good quality oil carries the spices better than you'd expect.
- Lemon juice, from 1/2 lemon: The brightness at the end lifts everything and prevents it from tasting one-dimensional.
- Salt and freshly ground black pepper, to taste: Season in layers as you cook, not just at the end.
- Fresh coriander or parsley, chopped (optional): A green finish makes it feel alive.
- Coconut yogurt or dairy-free swirl (optional): Creates pockets of cool against the warmth.
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Instructions
- Start with warmth:
- Heat your olive oil over medium heat and listen for it to shimmer slightly. Add the onion and let it soften for two or three minutes, stirring occasionally, until it becomes translucent and the kitchen smells a bit like home.
- Toast your spices:
- Stir in the chilli and all those ground spices—cumin, coriander, turmeric, paprika—and cook for about a minute. You'll smell the transformation happen; that's exactly what you want.
- Coat the vegetables:
- Add your diced carrots and celeriac to the pan and stir everything together so each piece gets dressed in those spiced oils. It only takes a minute but it changes everything.
- Simmer until tender:
- Pour in your vegetable stock, bring it to a boil, then drop the heat and let it simmer gently for 25 to 30 minutes. The vegetables will become so soft they practically fall apart when you touch them with a spoon.
- Blend to smoothness:
- Remove from the heat and use an immersion blender to turn everything into a silky, creamy soup. If using a countertop blender, work in batches and be careful with the heat.
- Finish and taste:
- Stir in the lemon juice and taste as you go with salt and pepper. You want brightness, not sourness, so go slowly with the lemon.
- Serve with intention:
- Ladle into warm bowls and top with fresh herbs and a small swirl of coconut yogurt if you're using it. The contrast of cool and warm is part of the experience.
Pin it I've learned that soup is where cooking becomes meditation. This one especially, because you're not multitasking through it—you're actually present with the smells, the textures, the moment when those hard root vegetables give in and become something nourishing.
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Why Celeriac Changes Everything
Most people skip celeriac because they're unsure, but it's genuinely the difference between a carrot soup and something with actual depth. It brings an earthy, mineral note that makes your brain register this as sophisticated even though it's impossibly simple. If you can't find it, parsnip works in a pinch, but celeriac is worth seeking out.
The Spice Game
The spices here aren't competing with each other; they're working in harmony. Cumin brings warmth, coriander adds brightness, turmeric gives colour and healing properties, and smoked paprika adds a subtle complexity that ties it all together. Toast them in the oil before the vegetables go in—this step is non-negotiable if you want the flavours to sing rather than whisper.
Serving Suggestions and Thoughts
This soup is beautiful on its own, but it also plays well with others. A slice of good bread for soaking, a small salad with lemon dressing, or even a simple grain like quinoa stirred through the centre all work beautifully. The coconut yogurt swirl isn't just decoration—it adds a cool, creamy contrast that makes each spoonful more interesting.
- Make a double batch and freeze half for mornings when you need something warming and nourishing in ten minutes.
- If you prefer your soup less thick, add more stock at the end—it's forgiving that way.
- Leftover soup actually tastes better the next day once the spices have had time to deepen.
Pin it This soup has become my go-to when I want to feel like I'm taking care of myself without it feeling like a chore. It's proof that the simplest ingredients, treated with attention, become something worth savouring.
Common Questions
- → Can I make this soup ahead of time?
Absolutely. This soup actually develops deeper flavors when made ahead. Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently on the stove, adding a splash of water or stock if needed.
- → What can I substitute for celeriac?
Parsnip or sweet potato work beautifully as alternatives. Both bring similar sweetness and texture. Parsnip offers a slightly nuttier profile, whilst sweet potato adds creaminess and subtle sweetness.
- → How can I adjust the spice level?
Start with half the chilli and taste before adding more. The spice mellows during cooking, so what seems mild initially becomes quite gentle. For more heat, add extra chilli or include some seeds. Serve with a drizzle of coconut yogurt to balance the warmth.
- → Is this suitable for batch cooking?
Perfect for batch preparation. Double or triple the ingredients to stock your freezer. Portion into individual containers before freezing for easy weekday lunches. The texture remains silky after reheating.
- → What serves well alongside this soup?
Gluten-free crusty bread makes a satisfying accompaniment for dipping. A simple green salad with lemon dressing adds freshness. For a more substantial meal, top with roasted chickpeas or seeds for added protein and crunch.
- → Can I use dried herbs instead of fresh?
Fresh herbs work best as garnish, adding bright flavor and color. If using dried herbs in the broth, add them during the simmering stage. Use about one-third the amount of dried compared to fresh.
