# Ingredient List:
→ 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 and Aromatics
05 - 1 red chilli, deseeded and finely chopped
06 - 1 teaspoon ground cumin
07 - 1 teaspoon ground coriander
08 - 1/2 teaspoon ground turmeric
09 - 1/2 teaspoon smoked paprika
→ Liquids
10 - 4 cups vegetable stock
11 - 2 tablespoons olive oil
12 - 1/2 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
# How-To Steps:
01 - Heat olive oil in a large saucepan over medium heat. Add onion and garlic, sautéing for 2 to 3 minutes until softened and fragrant.
02 - Stir in the chilli and all spices. Cook for 1 minute until the spices release their fragrance and deepen in color.
03 - Add the diced carrots and celeriac, stirring thoroughly to coat all vegetables evenly with the spice mixture.
04 - Pour in the vegetable stock and bring to a boil. Reduce heat and simmer for 25 to 30 minutes until the vegetables are completely tender.
05 - Remove from heat and blend the soup using an immersion blender until smooth and creamy, or transfer in batches to a countertop blender and blend until desired consistency is achieved.
06 - Stir in the lemon juice and season with salt and pepper to taste, adjusting the seasoning as needed.
07 - Ladle the soup into bowls and garnish with fresh herbs and a swirl of coconut yogurt if desired.
