Vibrant soup with sweet carrots, earthy celeriac, and warming spices. Vegan, gluten-free, ready in 45 minutes.
# What You'll Need:
→ Vegetables
01 - 1.1 lb carrots, peeled and diced
02 - 10.6 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 tsp ground cumin
07 - 1 tsp ground coriander
08 - 1/2 tsp ground turmeric
09 - 1/2 tsp smoked paprika
→ Liquids
10 - 4.2 cups vegetable stock, gluten-free
11 - 2 tbsp olive oil
12 - 1/2 lemon, juiced
→ Seasoning & Garnish
13 - Salt and freshly ground black pepper to taste
14 - Fresh coriander or parsley, chopped (optional)
15 - Coconut yogurt or dairy-free swirl (optional)
# How-To Steps:
01 - Heat olive oil in a large saucepan over medium heat. Add onion and garlic, sauté for 2-3 minutes until softened and fragrant.
02 - Stir in chilli and all spices. Cook for 1 minute until the spices release their aromatic oils.
03 - Add carrots and celeriac, stirring constantly to coat evenly with the spice mixture.
04 - Pour in vegetable stock and bring to a boil. Reduce heat and simmer for 25-30 minutes until vegetables are completely tender.
05 - Remove from heat. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, blend in batches in a countertop blender.
06 - Stir in lemon juice. Taste and adjust seasoning with salt and pepper as needed.
07 - Ladle into serving bowls and garnish with fresh herbs and a swirl of coconut yogurt if desired.
