# Ingredient List:
→ Vegetables
01 - 1 pound 2 ounces carrots, peeled and diced
02 - 10.5 ounces celeriac, peeled and diced
03 - 1 medium onion, chopped
04 - 2 garlic cloves, minced
→ Spices and Aromatics
05 - 1 red chilli, deseeded and finely chopped
06 - 1 teaspoon ground cumin
07 - 1 teaspoon ground coriander
08 - 0.5 teaspoon ground turmeric
09 - 0.5 teaspoon smoked paprika
→ Liquids
10 - 4 cups vegetable stock
11 - 2 tablespoons olive oil
12 - 0.5 lemon, juiced
→ Seasoning and 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 the olive oil in a large saucepan over medium heat. Add the onion and garlic, sauté for 2 to 3 minutes until softened.
02 - Stir in the chilli and all the spices. Cook for 1 minute until fragrant.
03 - Add the carrots and celeriac, stir to coat with the spices.
04 - Pour in the vegetable stock, bring to a boil, then reduce heat and simmer for 25 to 30 minutes until the vegetables are very tender.
05 - Remove from heat. Blend the soup using an immersion blender until smooth and creamy, or in batches using a countertop blender.
06 - Stir in the lemon juice. Season with salt and pepper to taste.
07 - Ladle into bowls and garnish with fresh herbs and a swirl of coconut yogurt if desired.
