Carrot Celeriac and Chilli Soup

Featured in: Artisan Breads

This vibrant soup combines sweet carrots with earthy celeriac and a gentle kick of chilli. The warming spiced broth features cumin, coriander, turmeric and smoked paprika, creating depth and comfort in every spoonful. Ready in just 45 minutes, this gut-friendly blend makes four generous servings and works beautifully as a standalone lunch or dinner starter.

Updated on Wed, 28 Jan 2026 00:38:51 GMT
Smooth and creamy Carrot, Celeriac and Chilli Soup served in a rustic bowl, topped with fresh cilantro and a coconut yogurt swirl. Save
Smooth and creamy Carrot, Celeriac and Chilli Soup served in a rustic bowl, topped with fresh cilantro and a coconut yogurt swirl. | butterhearth.com

Bring warmth to your kitchen with this vibrant Carrot, Celeriac and Chilli Soup. This gut-friendly dish perfectly balances the natural sweetness of carrots with the earthy depth of celeriac, all tied together in a warming, spiced broth. It is a cozy and nutritious meal that is as simple to prepare as it is satisfying to eat.

Smooth and creamy Carrot, Celeriac and Chilli Soup served in a rustic bowl, topped with fresh cilantro and a coconut yogurt swirl. Save
Smooth and creamy Carrot, Celeriac and Chilli Soup served in a rustic bowl, topped with fresh cilantro and a coconut yogurt swirl. | butterhearth.com

The aroma of sautéed onions, garlic, and spices like cumin and coriander will fill your home as this soup simmers. Whether you are looking for a light lunch or a comforting starter, this recipe delivers a creamy texture and a complex flavor profile that feels truly indulgent while remaining incredibly healthy.

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; use half for milder heat), 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 (chopped, optional), coconut yogurt or dairy-free swirl (optional).
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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

To ensure the best texture, make sure the carrots and celeriac are diced into similar sizes so they soften at the same rate. Using a powerful immersion blender directly in the saucepan is the most efficient way to achieve a silky, creamy consistency without extra cleanup.

Varianten und Anpassungen

If celeriac is unavailable at your local market, you can easily substitute it with parsnip or sweet potato for a slightly sweeter finish. You can also adjust the heat of the soup by using more or less of the red chilli, or by leaving the seeds in if you prefer a more significant spice level.

Serviervorschläge

For a hearty and complete meal, serve this soup alongside a few slices of crusty gluten-free bread. A swirl of coconut yogurt or a dairy-free cream alternative helps to balance the spices, while a handful of fresh coriander or parsley adds a bright, fresh finish to every bowl.

Steaming pot of Carrot, Celeriac and Chilli Soup with vibrant orange puree, ready to serve alongside crusty gluten-free bread for dipping. Save
Steaming pot of Carrot, Celeriac and Chilli Soup with vibrant orange puree, ready to serve alongside crusty gluten-free bread for dipping. | butterhearth.com

Simple, wholesome, and bursting with flavor, this Carrot, Celeriac and Chilli Soup is a testament to how delicious plant-based cooking can be. Enjoy the nutrient-dense ingredients and the comforting warmth of this modern European classic.

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Recipe Questions

Can I make this soup ahead?

Yes, it keeps well for up to 3 days in the refrigerator. The flavours actually develop and deepen overnight, making it excellent for meal prep.

What can I use instead of celeriac?

Parsnip or sweet potato work beautifully as substitutes. Both bring natural sweetness and creamy texture when blended, though the flavour profile will shift slightly.

How do I adjust the spice level?

Start with half the chilli for a milder version, or omit it entirely for a family-friendly option. You can always add extra chilli flakes at the end if needed.

Is this suitable for freezing?

Absolutely. Portion into containers and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently, adding a splash of water if needed.

What goes well with this soup?

Gluten-free crusty bread, seeded crackers, or a simple green salad complement the creamy texture perfectly. The coconut yogurt swirl adds lovely contrast.

Carrot Celeriac and Chilli Soup

Sweet carrots and earthy celeriac blended with gentle chilli heat in a spiced broth. Creamy, warming and ready in under an hour.

Prep duration
15 min
Time to cook
30 min
Complete duration
45 min
Created by Grace Mitchell


Skill Level Easy

Heritage Modern European

Output 4 Portions

Dietary considerations Plant-Based, No Dairy, No Gluten

Components

Vegetables

01 1 lb 2 oz carrots, peeled and diced
02 10.6 oz celeriac, peeled and diced
03 1 medium onion, chopped
04 2 garlic cloves, minced

Spices & Aromatics

01 1 red chilli, deseeded and finely chopped
02 1 teaspoon ground cumin
03 1 teaspoon ground coriander
04 1/2 teaspoon ground turmeric
05 1/2 teaspoon smoked paprika

Liquids

01 4.2 cups vegetable stock, gluten-free
02 2 tablespoons olive oil
03 Juice of 1/2 lemon

Seasoning & Garnish

01 Salt and freshly ground black pepper to taste
02 Fresh coriander or parsley, chopped (optional)
03 Coconut yogurt or dairy-free swirl (optional)

Directions

Stage 01

Sauté Aromatics: Heat olive oil in a large saucepan over medium heat. Add onion and garlic, sauté for 2-3 minutes until softened and fragrant.

Stage 02

Bloom Spices: Stir in chilli and all spices. Cook for 1 minute, stirring constantly until fully fragrant and well distributed.

Stage 03

Add Vegetables: Add carrots and celeriac, stir thoroughly to coat all vegetables evenly with the spice mixture.

Stage 04

Simmer Vegetables: Pour in vegetable stock, bring to a boil over high heat, then reduce heat and simmer for 25-30 minutes until vegetables are very tender.

Stage 05

Blend Soup: Remove from heat. Using an immersion blender, blend soup until completely smooth and creamy. Alternatively, carefully blend in batches using a countertop blender.

Stage 06

Season Soup: Stir in lemon juice. Taste and adjust seasoning with salt and pepper as needed.

Stage 07

Finish and Serve: Ladle soup into serving bowls. Garnish with fresh herbs and a swirl of coconut yogurt if desired. Serve immediately.

Necessary tools

  • Large saucepan with lid
  • Chef's knife and chopping board
  • Immersion blender or countertop blender
  • Ladle

Allergy details

Review each component for potential allergens and consider consulting with a healthcare provider if you're unsure about certain ingredients.
  • No major allergens in base recipe. Always verify commercial stock and yogurt labels for potential gluten, dairy, or hidden allergens.

Nutritional information (per portion)

These values are estimates only and shouldn't replace professional medical guidance.
  • Energy Value: 145
  • Fats: 6 g
  • Carbohydrates: 21 g
  • Protein Content: 3 g