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Carrot and celeriac soup

  • 20 minutes
  • 30 minutes
  • 4-5
Carrot and celeriac soup

This tasty winter soup is an all-round winner; its lovely orange colour and subtle celery flavour will be a hit.


  • 1 medium-sized starchy potato
  • 1 medium-sized celeriac (400 grams)
  • 1 onion, peeled and diced
  • 1 large carrot, peeled and diced
  • 2 stalks celery, sliced
  • 1 litre chicken stock
  • 2 tablespoons lemon juice
  • 1 carrot, peeled (for garnish)


  1. Peel the potato and celeriac and cut into even-sized pieces.
  2. Place the potato, celeriac, onion, carrot, celery, chicken stock and lemon juice into a saucepan and simmer gently for about 15-20 minutes or until all the vegetables are tender.
  3. Transfer mixture to a food processor or blender and puree until smooth. Return to saucepan; season with salt and pepper.
  4. Serve in warm bowls and garnish with carrot ribbons.
  5. Carrot ribbons
  6. Peel the carrot into long ribbons. Blanch in boiling water for one minute. Drain and use.

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