# What You'll Need:
→ Vegetables
01 - 1 lb 2 oz carrots, peeled and chopped
02 - 10.5 oz celeriac, peeled and diced
03 - 1 large onion, diced
04 - 2 cloves garlic, minced
05 - 1 medium red chilli, deseeded and finely chopped
06 - 1 medium potato, peeled and diced
→ Liquids
07 - 4.25 cups vegetable stock
08 - 1 tablespoon olive oil
→ Spices and Seasoning
09 - 1 teaspoon ground cumin
10 - 1/2 teaspoon ground coriander
11 - 1/2 teaspoon ground turmeric
12 - 1/4 teaspoon ground black pepper
13 - Salt to taste
→ Optional Garnish
14 - Fresh coriander leaves
15 - Vegan yogurt or coconut cream
16 - Extra chilli slices
# How-To Steps:
01 - Heat olive oil in a large saucepan over medium heat. Add diced onion and sauté for 3 to 4 minutes until softened and translucent.
02 - Add minced garlic and finely chopped chilli to the pan, cooking for 1 minute until fragrant and the raw edge softens.
03 - Stir in chopped carrots, diced celeriac, and diced potato. Cook for 5 minutes, stirring occasionally to ensure even cooking and distribution.
04 - Add ground cumin, ground coriander, ground turmeric, and black pepper to the vegetable mixture. Stir well to evenly coat all vegetables with the spices.
05 - Pour vegetable stock into the pan and bring to a boil over high heat. Reduce heat to medium-low and simmer for 20 to 25 minutes until all vegetables are completely tender and soft.
06 - Remove from heat and blend the soup using an immersion blender until completely smooth, or work in batches using a standard blender for consistent texture.
07 - Season with salt to taste. If the soup is too thick, add additional hot water or stock in small increments until reaching desired consistency.
08 - Ladle soup into serving bowls and garnish with fresh coriander leaves, a swirl of vegan yogurt or coconut cream, and additional chilli slices if desired.
