# Ingredient List:
→ Vegetables
01 - 1 lb 2 oz carrots, peeled and diced
02 - 10.5 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 1/4 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)
# Directions:
01 - Heat olive oil in a large saucepan over medium heat. Add chopped onion and minced garlic, sautéing for 2–3 minutes until softened and fragrant.
02 - Stir in the red chilli and all spices (cumin, coriander, turmeric, and smoked paprika). Cook for 1 minute until the flavors become aromatic and release their essential oils.
03 - Add the diced carrots and celeriac to the pan, stirring thoroughly to coat all pieces evenly with the spice mixture.
04 - Pour in the vegetable stock, bring to a rolling boil, then reduce heat and simmer gently for 25–30 minutes until the vegetables are very tender and easily pierced with a fork.
05 - Remove from heat and blend the soup using an immersion blender until completely smooth and creamy, or carefully transfer in batches to a countertop blender for consistent texture.
06 - Stir in the fresh lemon juice. Taste and adjust seasoning with salt and freshly ground black pepper as needed.
07 - Ladle into serving bowls and garnish with fresh chopped herbs and a swirl of coconut yogurt if desired.
