# What you need:
→ Vegetables
01 - 1.1 pounds carrots, peeled and chopped
02 - 10.5 ounces 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 - 4.2 cups vegetable stock
08 - 1 tablespoon olive oil
→ Spices & 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
# Directions:
01 - Heat olive oil in a large saucepan over medium heat. Add diced onion and cook for 3–4 minutes until softened and translucent.
02 - Stir in minced garlic and finely chopped red chilli. Cook for 1 minute until fragrant, being careful not to burn the garlic.
03 - Add chopped carrots, diced celeriac, and diced potato to the pan. Cook for 5 minutes, stirring occasionally to lightly sweat the vegetables.
04 - Sprinkle in ground cumin, coriander, turmeric, and black pepper. Stir thoroughly to coat all vegetables evenly with the spice blend.
05 - Pour in vegetable stock and bring to a boil. Reduce heat to low and simmer covered for 20–25 minutes until all vegetables are completely tender when pierced with a fork.
06 - Remove from heat. Puree using an immersion blender directly in the pot, or transfer in batches to a countertop blender, processing until completely smooth and creamy.
07 - Season with salt to taste. If soup is too thick, add small amounts of hot water or additional stock until desired consistency is reached.
08 - Ladle hot soup into serving bowls. Top with fresh coriander leaves, a swirl of vegan yogurt or coconut cream, and additional chilli slices if extra heat is desired.
