# What You'll Need:
→ Vegetables
01 - 2 cups carrots, peeled and chopped
02 - 1.25 cups 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
08 - 1 tablespoon olive oil
→ Spices & 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 the olive oil in a large saucepan over medium heat. Add the diced onion and sauté for 3 to 4 minutes until translucent and softened.
02 - Add the minced garlic and finely chopped red chilli, cooking for 1 minute until fragrant.
03 - Stir in the chopped carrots, diced celeriac, and diced potato. Cook for 5 minutes, stirring occasionally to ensure even cooking.
04 - Add the ground cumin, coriander, turmeric, and black pepper. Stir well to evenly coat all vegetables with the spice blend.
05 - Pour in the vegetable stock and bring to a boil over high heat. Reduce heat to low 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 transfer in batches to a blender for processing.
07 - Season with salt to taste. If the soup is too thick, add hot water or stock gradually until reaching desired consistency.
08 - Ladle into bowls and garnish with fresh coriander leaves, a swirl of vegan yogurt or coconut cream, and extra chilli slices if desired.
