# What You Need:
→ 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
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 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)
# Steps:
01 - Heat olive oil in a large saucepan over medium heat. Add onion and garlic, sautéing for 2-3 minutes until softened and fragrant.
02 - Stir in the chilli and all spices (cumin, coriander, turmeric, and smoked paprika). Cook for 1 minute until aromatic and fragrant.
03 - Add diced carrots and celeriac, stirring to evenly coat 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 and soft.
05 - Remove from heat. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, carefully blend in batches using a countertop blender.
06 - Stir in lemon juice. Season with salt and pepper to taste, adjusting seasoning as needed.
07 - Ladle soup into serving bowls. Garnish with fresh herbs and a swirl of coconut yogurt if desired.
