# What You'll Need:
→ Vegetables
01 - 1.1 lb carrots, peeled and chopped
02 - 10.6 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 - 4.2 cups vegetable stock, gluten-free
08 - 1 tablespoon olive oil
→ Spices and Seasoning
09 - 1 teaspoon ground cumin
10 - 0.5 teaspoon ground coriander
11 - 0.5 teaspoon ground turmeric
12 - 0.25 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 Make It:
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 chopped chilli to the pan. Cook for 1 minute, stirring constantly until fragrant and fully incorporated.
03 - Stir in the chopped carrots, diced celeriac, and diced potato. Cook for 5 minutes, stirring occasionally to ensure even cooking.
04 - Add ground cumin, ground coriander, ground turmeric, and black pepper. Stir well to coat all vegetables evenly in the spice mixture for 1 minute.
05 - Pour in the vegetable stock and bring to a boil over medium-high heat. Reduce heat and simmer for 20 to 25 minutes until all vegetables are completely tender.
06 - Remove from heat. Using an immersion blender, purée the soup until completely smooth. Alternatively, carefully transfer in batches to a blender and purée until silky.
07 - Season with salt to taste. If the soup is too thick, add hot vegetable stock or water incrementally until desired consistency is achieved.
08 - Ladle into bowls and garnish with fresh coriander leaves, a swirl of vegan yogurt or coconut cream, and additional chilli slices if desired.
