# What You'll Need:
→ Vegetables
01 - 1.1 lbs carrots, peeled and diced
02 - 10.5 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 - 4.2 cups vegetable stock
11 - 2 tbsp olive oil
12 - Juice of 1/2 lemon
→ Seasoning & Garnish
13 - Salt and freshly ground black pepper, to taste
14 - Fresh coriander or parsley, chopped
15 - Coconut yogurt or dairy-free swirl
# Directions:
01 - Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic, sauté for 2–3 minutes until softened and translucent.
02 - Stir in the chilli and all the spices. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
03 - Add the carrots and celeriac to the pan. Stir thoroughly to coat the vegetables with the spice mixture.
04 - Pour in the vegetable stock and bring to a boil. Reduce heat to low and simmer for 25–30 minutes, until the vegetables are completely tender and easily pierced with a fork.
05 - Remove from heat. Using an immersion blender, purée the soup until completely smooth and creamy. Alternatively, blend in batches using a countertop blender.
06 - Stir in the lemon juice. Season generously with salt and pepper to taste. Ladle into bowls and garnish with fresh herbs and a swirl of coconut yogurt if desired.
