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Roasted Carrot Celeriac Soup

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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.

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

  1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
  2. Peel the carrots and celeriac and cut them into similarly sized pieces so they cook evenly.
  3. 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.
  4. Toss until evenly coated and arrange the vegetables in a single layer without overcrowding the pan.
  5. Roast for 35–45 minutes, turning the vegetables halfway through, until tender with golden-brown, caramelized edges.
  6. Transfer the roasted vegetables to a large saucepan or Dutch oven and add the broth.
  7. Bring to a gentle simmer and cook for about 10 minutes to allow the flavors to combine.
  8. 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.
  9. 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.
  10. Stir in the lemon juice, taste, and adjust the salt and black pepper as needed.
  11. 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

Find it online: https://thefamilycooking.com/roasted-carrot-celeriac-soup/