Carrot, Celeriac and Chilli Soup

Savor the comforting flavors of this Carrot, Celeriac and Chilli Soup, a vibrant and gut-friendly dish that perfectly balances sweetness with earthy depth. Featuring a warming, spiced broth, this soup is a nutritious choice for anyone seeking a Modern European meal that is naturally vegan, gluten-free, and dairy-free.

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Using simple kitchen tools like a large saucepan and an immersion blender, you can transform humble root vegetables into a sophisticated, velvety soup. The addition of cumin, turmeric, and smoked paprika not only provides a beautiful golden color but also creates a fragrant aroma that makes this soup a favorite for cozy evenings.

Ingredients

• Vegetables: 500 g carrots (peeled and diced), 300 g celeriac (peeled and diced), 1 medium onion (chopped), 2 garlic cloves (minced)
• Spices & Aromatics: 1 red chilli (deseeded and finely chopped), 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground turmeric, 1/2 tsp smoked paprika
• Liquids: 1 L vegetable stock (gluten-free if needed), 2 tbsp olive oil, juice of 1/2 lemon
• Seasoning & Garnish: Salt and freshly ground black pepper (to taste), fresh coriander or parsley (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, consider using a homemade vegetable stock. When blending, ensure the soup is smooth and creamy to highlight the delicate texture of the celeriac.

Varianten und Anpassungen

If celeriac is unavailable, you can easily substitute it with parsnip or sweet potato for a slightly different flavor profile. You can also adjust the heat by using only half a chilli for a milder version.

Serviervorschläge

Serve this hearty soup with gluten-free bread for a complete meal. A dollop of coconut yogurt or a dairy-free swirl adds a cooling touch that perfectly complements the warming spices.

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At just 145 calories per serving, this Carrot, Celeriac and Chilli Soup is a light yet satisfying meal that provides 3g of protein and 21g of carbohydrates. Enjoy the simple pleasure of whole-food ingredients prepared with care.

Questions & Answers

→ Can I make this soup less spicy?

Yes, use half the chilli or omit it entirely. The cumin, coriander, and turmeric will still provide wonderful warmth and depth without heat.

→ What can I substitute for celeriac?

Parsnip or sweet potato work beautifully as substitutes. They'll add a slightly different sweetness but blend just as smoothly.

→ How do I store leftover soup?

Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop.

→ Can I make this soup creamier?

Add a splash of coconut milk or cashew cream when blending. A swirl of coconut yogurt on top also adds wonderful richness.

→ Do I need to peel the vegetables?

Yes, peeling carrots and celeriac ensures a smooth, silky texture when blended. The tough outer skin of celeriac especially needs removing.

→ What pairs well with this soup?

Serve with crusty gluten-free bread, a fresh green salad, or roasted chickpeas for added protein and crunch.