Why You’ll Love This Recipe
I love this soup because roasting does so much of the flavor-building for me. Instead of simply boiling the vegetables, I let them caramelize in the oven, which gives the finished soup a richer and more complex taste.
Celeriac also makes this recipe a little different from an ordinary carrot soup. I find its earthy, slightly nutty flavor balances the sweetness of roasted carrots particularly well.
I can serve this soup as a light lunch with crusty bread or use smaller portions as a starter. I also like that I can make it ahead because the flavors remain delicious after reheating.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 pound carrots, peeled and chopped
- 1 medium celeriac, about 1 1/2 pounds, peeled and cubed
- 1 large yellow onion, chopped
- 3 cloves garlic, peeled
- 3 tablespoons olive oil
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground cumin, optional
- 4 cups vegetable or chicken broth
- 1/2 cup heavy cream or coconut milk
- 1 tablespoon fresh lemon juice
- Fresh thyme or parsley, optional for serving
- Toasted seeds or croutons, optional for serving
Directions
I preheat my oven to 425°F (220°C) and line a large baking sheet with parchment paper.
I peel the carrots and celeriac and cut them into similarly sized pieces. Keeping the vegetables fairly uniform helps them roast at approximately the same speed.
I spread the carrots, celeriac, onion, and garlic over my prepared baking sheet. I drizzle everything with olive oil and season with salt, black pepper, thyme, and optional cumin.
I toss the vegetables until they’re evenly coated, then arrange them in a single layer. I avoid overcrowding the pan because I want the vegetables to roast and caramelize rather than steam.
I roast everything for approximately 35–45 minutes, turning the vegetables halfway through. I know they’re ready when the carrots and celeriac are tender and have developed golden-brown edges.
I transfer the roasted vegetables to a large saucepan or Dutch oven and add the broth.
I bring everything to a gentle simmer and cook for about 10 minutes. This gives the roasted vegetables and broth time to come together before blending.
I remove the pot from the heat and carefully blend the soup with an immersion blender until completely smooth. If I’m using a countertop blender, I work in batches and take appropriate care when blending the hot liquid.
I return the soup to low heat and stir in the heavy cream or coconut milk. If the soup is thicker than I want, I add a little additional broth until I reach my preferred consistency.
Finally, I stir in the lemon juice and taste the soup. I adjust the salt and black pepper as needed.
I serve it warm with fresh herbs, toasted seeds, croutons, or an extra swirl of cream.
Servings and Timing
I get approximately 6 servings from this recipe.
- Prep time: 15 minutes
- Roasting time: 35–45 minutes
- Simmering and blending time: 15 minutes
- Total time: approximately 1 hour 5 minutes to 1 hour 15 minutes
- Servings: 6
Variations
For a dairy-free version, I replace the heavy cream with full-fat coconut milk or simply leave out the creamy ingredient. I can add a little extra broth if necessary.
When I want a spicier soup, I add cayenne pepper, chili flakes, or a small amount of fresh ginger before roasting the vegetables.
For extra warmth, I season the vegetables with cumin, coriander, and a small pinch of smoked paprika. I find these spices complement the earthy celeriac particularly well.
I can make an apple and celeriac variation by roasting a peeled, chopped apple with the vegetables. It adds gentle sweetness and a subtle fruity note.
For an even richer soup, I roast the vegetables with a little butter along with the olive oil and finish the soup with cream.
When I want more texture, I serve the smooth soup with toasted pumpkin seeds, sunflower seeds, crispy chickpeas, croutons, or chopped toasted hazelnuts.
Storage/Reheating
I let leftover soup cool before transferring it to an airtight container. I refrigerate it for up to 4 days.
To reheat it, I pour the soup into a saucepan and warm it gently over medium-low heat, stirring occasionally. If it has thickened in the refrigerator, I add a splash of broth or water.
I can also reheat individual portions in the microwave. I heat the soup in short intervals and stir between each one so it warms evenly.
This soup freezes well, especially if I freeze it before adding the cream. I keep it in freezer-safe containers for up to 3 months, leaving a little room for expansion.
I thaw frozen soup overnight in the refrigerator, reheat it gently, and then stir in the cream before serving.
FAQs
What does celeriac taste like?
I find celeriac earthy, slightly nutty, and mildly celery-like, but its flavor becomes softer and sweeter after roasting. It works particularly well with carrots because it balances their natural sweetness.
Do I need to peel celeriac before making soup?
Yes. I remove the thick, rough exterior before cutting the celeriac into cubes. I usually use a sharp knife rather than a vegetable peeler because the outer skin can be quite tough and uneven.
Why should I roast the vegetables instead of boiling them?
I roast the vegetables because the high oven heat encourages browning and caramelization. This gives me a deeper flavor than I would normally get by simply simmering raw carrots and celeriac directly in broth.
Can I make Roasted Carrot Celeriac Soup vegan?
Yes. I use vegetable broth instead of chicken broth and replace the heavy cream with coconut milk or another unsweetened plant-based cream. I can also leave the cream out completely for a lighter version.
How can I make the soup thinner or thicker?
If my soup is too thick, I gradually stir in additional broth until I reach the consistency I want. If it’s too thin, I simmer it uncovered for a little longer so some of the liquid evaporates. I prefer making small adjustments because the soup can thicken quickly.
Conclusion
Roasted Carrot Celeriac Soup gives me a simple way to turn earthy root vegetables into a smooth and comforting meal. Roasting brings out the sweetness of the carrots and softens the distinctive flavor of celeriac, while herbs, broth, and a little cream create a rich, velvety finish.
PrintRoasted Carrot Celeriac Soup
Roasted Carrot Celeriac Soup is a smooth, comforting soup with naturally sweet carrots, earthy celeriac, and deeply caramelized roasted flavor. A touch of cream and lemon creates a rich, velvety finish without making the soup overly heavy.
- Prep Time: 15 minutes
- Cook Time: 50–60 minutes
- Total Time: 1 hour 5 minutes to 1 hour 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Roasting and Blending
- Cuisine: European-Inspired
- Diet: Vegetarian
Ingredients
- 1 pound carrots, peeled and chopped
- 1 medium celeriac, about 1 1/2 pounds, peeled and cubed
- 1 large yellow onion, chopped
- 3 cloves garlic, peeled
- 3 tablespoons olive oil
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground cumin, optional
- 4 cups vegetable or chicken broth
- 1/2 cup heavy cream or coconut milk
- 1 tablespoon fresh lemon juice
- Fresh thyme or parsley, optional for serving
- Toasted seeds or croutons, optional for serving
Instructions
- Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Peel the carrots and celeriac and cut them into similarly sized pieces so they cook evenly.
- Spread the carrots, celeriac, onion, and garlic over the prepared baking sheet. Drizzle with olive oil and season with salt, black pepper, thyme, and optional cumin.
- Toss until evenly coated and arrange the vegetables in a single layer without overcrowding the pan.
- Roast for 35–45 minutes, turning the vegetables halfway through, until tender with golden-brown, caramelized edges.
- Transfer the roasted vegetables to a large saucepan or Dutch oven and add the broth.
- Bring to a gentle simmer and cook for about 10 minutes to allow the flavors to combine.
- Remove from the heat and carefully blend with an immersion blender until completely smooth. If using a countertop blender, blend the hot soup carefully in batches.
- Return the soup to low heat and stir in the heavy cream or coconut milk. Add additional broth if needed to reach the desired consistency.
- Stir in the lemon juice, taste, and adjust the salt and black pepper as needed.
- Serve warm with optional fresh herbs, toasted seeds, croutons, or an extra swirl of cream.
Notes
- For a vegan version, use vegetable broth and full-fat coconut milk or another unsweetened plant-based cream.
- The cream can be omitted entirely for a lighter soup, with additional broth added as needed.
- For extra heat, add cayenne pepper, chili flakes, or fresh ginger before roasting.
- Cumin, coriander, and smoked paprika can be used for a warmer, more aromatic flavor.
- For an apple and celeriac variation, roast one peeled and chopped apple with the vegetables.
- For extra richness, roast the vegetables with a little butter in addition to the olive oil.
- Toasted pumpkin seeds, sunflower seeds, crispy chickpeas, croutons, or toasted hazelnuts make flavorful crunchy toppings.
- Store cooled soup in an airtight container in the refrigerator for up to 4 days.
- Reheat gently over medium-low heat, adding broth or water if the soup has thickened.
- For best freezing results, freeze the soup before adding cream for up to 3 months, then add the cream after thawing and reheating.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 230 kcal
- Sugar: 9 g
- Sodium: 650 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 23 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 20 mg
