# What You Need:
→ Vegetables
01 - 1.1 lbs carrots, peeled and chopped
02 - 10.5 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
08 - 1 tbsp olive oil
→ Spices & Seasoning
09 - 1 tsp ground cumin
10 - 1/2 tsp ground coriander
11 - 1/2 tsp ground turmeric
12 - 1/4 tsp ground black pepper
13 - Salt, to taste
→ Optional Garnish
14 - Fresh coriander leaves
15 - Vegan yogurt or coconut cream
16 - Extra chilli slices
# Step-by-Step Directions:
01 - Heat olive oil in large saucepan over medium heat. Add diced onion and cook 3-4 minutes until softened and translucent.
02 - Stir in minced garlic and finely chopped red chilli. Cook 1 minute until fragrant, being careful not to burn garlic.
03 - Add chopped carrots, diced celeriac, and potato. Cook 5 minutes, stirring occasionally to begin softening vegetables.
04 - Sprinkle cumin, coriander, turmeric, and black pepper over vegetables. Stir thoroughly to coat evenly and toast spices for 30 seconds.
05 - Pour vegetable stock into saucepan. Bring to boil, then reduce heat to low. Simmer uncovered 20-25 minutes until vegetables are completely tender.
06 - Remove from heat. Purée using immersion blender until completely smooth and silky, or transfer to standard blender in batches if preferred.
07 - Season with salt to taste. If consistency is too thick, add extra hot water or stock 1/4 cup at a time until desired thickness is reached.
08 - Ladle into warm bowls. Top with fresh coriander leaves, swirl of vegan yogurt or coconut cream, and additional chilli slices if extra heat is desired.
