# Ingredient List:
→ Vegetables
01 - 1 pound 2 ounces 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 cups vegetable stock, gluten-free
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 sauté for 3 to 4 minutes until softened and translucent.
02 - Add minced garlic and finely chopped red chilli to the pan, cooking for 1 minute until fragrant.
03 - Stir in 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 to the vegetables. Stir thoroughly to coat all vegetables evenly with the spice blend.
05 - Pour in the vegetable stock and bring to a boil. Reduce heat and simmer for 20 to 25 minutes until all vegetables are completely soft and tender.
06 - Remove from heat. Blend the soup using an immersion blender until smooth, or blend in batches in a standard blender, then return to the pan.
07 - Season with salt to taste. If the soup is too thick, add hot water or additional stock gradually to reach desired consistency.
08 - Ladle soup into serving bowls and top with fresh coriander leaves, a swirl of vegan yogurt or coconut cream, and additional chilli slices if desired.
