Save Last Tuesday, I found myself staring at a particularly gnarly celeriac at the farmers market, wondering if anyone actually buys this ugly root vegetable on purpose. The farmer caught my hesitation and told me it's the most underrated soup base she knows, especially paired with sweet carrots. I went home with that knobby root and discovered she was absolutely right. Now this soup has become my go-to when I need something that feels like a warm hug but still looks vibrant on the table.
I made a huge batch of this soup during a rainy weekend when my sister was recovering from surgery. She took one sip and actually said she could feel it healing her from the inside out. We sat at the kitchen table for hours, dipping gluten-free bread and talking about everything and nothing, while the empty pot sat between us like a satisfied guest.
Ingredients
- Carrots: Sweet, vibrant, and the foundation that balances celeriacs earthiness. Peel them well to avoid any bitterness in the final broth.
- Celeriac: Dont be intimidated by its appearance. Once peeled, this ugly duckling transforms into silky, celery flavored magic that makes the soup feel luxurious.
- Red chilli: The gentle heat that awakens your palate without overpowering. Deseed it completely if you are sensitive to spice, or leave a few seeds for extra warmth.
- Ground cumin and coriander: These warm spices bridge the gap between the sweet carrots and earthy celeriac, creating a harmonious flavor profile.
- Potato: The secret ingredient that adds natural creaminess without any dairy. One medium potato is all you need for that velvety texture.
Instructions
- Build the flavor foundation:
- Heat olive oil in your largest saucepan over medium heat. Sauté the diced onion for 3 to 4 minutes until it turns translucent and fragrant, laying the groundwork for everything that follows.
- Wake up the aromatics:
- Add the minced garlic and finely chopped chilli, stirring constantly for 1 minute. You will know it is ready when the garlic scent fills your kitchen and makes your stomach growl.
- Introduce the root vegetables:
- Stir in the carrots, celeriac, and potato. Let them cook for 5 minutes, stirring occasionally, until they start to soften around the edges and look eager to be soup.
- Coat with warm spices:
- Sprinkle in the cumin, coriander, turmeric, and black pepper. Stir thoroughly to ensure every piece of vegetable is dusted with spices, releasing their essential oils.
- Create the broth:
- Pour in the vegetable stock and bring everything to a gentle boil. Lower the heat and let it simmer for 20 to 25 minutes until all vegetables are tender enough to surrender to a spoon.
- Transform into silk:
- Remove from heat and blend with an immersion blender until completely smooth. Take your time here, the longer you blend, the creamier your soup will become.
- Season and perfect:
- Taste and add salt as needed. If the soup feels too thick, stir in hot water or stock a ladle at a time until it reaches your preferred consistency.
- Finish with flair:
- Ladle into warm bowls and add your chosen garnishes. A swirl of coconut cream, fresh coriander leaves, and extra chilli slices makes this worthy of any dinner table.
Save This recipe has saved me on countless busy weeknights when I want something nourishing but do not have hours to cook. It is become the soup I make for friends who are sick, celebrating, or just need to feel cared for.
Making It Your Own
Once you have the basic technique down, do not be afraid to experiment. I have added fresh ginger with the garlic for extra gut healing properties, and swapped sweet potatoes for regular potatoes when I wanted more sweetness. The beauty of this soup is its flexibility.
Storage and Meal Prep
This soup actually tastes better the next day as the flavors continue to develop. Store it in airtight containers in the refrigerator for up to 5 days, or freeze for up to 3 months. Just thaw overnight in the fridge and reheat gently on the stove.
Serving Suggestions
I love serving this with toasted pumpkin seeds for crunch or alongside my favorite gluten-free bread for dipping. The creamy texture pairs beautifully with something crisp and fresh on the side.
- Toast seeds in a dry pan until fragrant before sprinkling on top
- Add a squeeze of lime right before serving to brighten all the flavors
- Make it a complete meal with a simple green salad and crusty bread
Save There is something profoundly satisfying about transforming humble vegetables into something this nourishing and beautiful. I hope this soup brings as much comfort to your kitchen as it has to mine.
Recipe FAQ
- → How long does this soup keep in the refrigerator?
This soup stores beautifully in an airtight container for up to 4 days. The flavours continue to develop, often tasting even better the next day. Reheat gently on the stove, adding a splash of water or stock if needed to adjust consistency.
- → Can I freeze this soup?
Yes, this soup freezes exceptionally well. Allow it to cool completely before transferring to freezer-safe containers. It will keep for up to 3 months. Thaw overnight in the refrigerator and reheat slowly, stirring occasionally to restore smooth texture.
- → What can I use instead of celeriac?
Parsnips make an excellent alternative, bringing their own natural sweetness. Turnips offer a slightly sharper flavour, while additional potato creates an even creamier result. Each substitution maintains the soup's hearty character while offering subtle variations in taste.
- → How can I make this soup extra creamy?
Adding more potato enhances natural creaminess without dairy. For richer results, swirl in coconut cream or vegan yogurt after blending. Alternatively, a splash of coconut milk during simmering creates luxurious texture while complementing the warm spices beautifully.
- → Is this soup suitable for meal prep?
Absolutely. The soup's flavours deepen over time, making it perfect for batch cooking. Prepare a double batch at the weekend and portion into containers for quick lunches throughout the week. Add garnishes fresh when serving to maintain texture and vibrancy.