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Roasted Carrot Celeriac Soup

Roasted Carrot Celeriac Soup. A deliciously simple soup that starts building flavour by first roasting the vegetables to bring out their natural sweet flavour.

Roasted Carrot Celeriac Soup square cropped close up photo of soup in a white bowl

Roasted Carrot Celeriac Soup.

Sometimes referred to as celery root, celeriac is not actually the root of a celery plant, it is a different vegetable altogether.

I am not a big fan of celery myself, but I find the mild celery flavour of celeriac is very good in mixed vegetable side dishes. Also, I have found that it can add some extra body and freshness to a pureed carrot soup.

Honey Roasted Carrots with mint on a white plate with fresh mint garnish

Honey Roasted Carrots with Mint is one of our favourite side dishes. Roasting them brings out their natural sweetness. CLICK PHOTO FOR RECIPE.

Most of my pureed soups start with roasting the vegetables. That’s because the roasting brings out the natural sugars in them, resulting in a much more flavorful soup.

Celeriac Depositphotos stock photo

Celeriac (celery root)

Served with a little garlic toast, this is a great healthy lunch or first course at dinner. This soup also freezes well, so we tend to freeze it in single serving small airtight plastic containers for individual lunches any time.

Roasted Carrot Celeriac Soup in a white bowl with garlic toast on the side

Roasted Carrot Celeriac Soup

If you can’t find celeriac, try roasting an equal amount of rutabaga, turnip or parsnips instead.

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Roasted Carrot Celeriac Soup square cropped close up photo of soup in a white bowl
Yield: 8 servings

Roasted Carrot Celeriac Soup

Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes

Roasted Carrot Celeriac Soup. A delicious simple soup that builds flavour by first roasting the vegetables to bring out their natural sweet flavour.


  • 1 large celeriac, peeled and cut into 1 inch cubes
  • 3 lbs carrots cut in 1 inch lengths
  • 6 large cloves garlic, unpeeled
  • 3 tbsp olive oil
  • salt and pepper to season
  • 1 tsp cinnamon
  • 1 tsp ground thyme
  • 1/2 tsp sea salt
  • 1/2 tsp freshly ground pepper
  • 1 to 1 1/2 litres of vegetable stock (low or no sodium is best)
  • juice of half a lemon
  • 2 tablespoons clover honey


  1. Toss the celeriac, carrots, garlic, olive oil, salt & pepper  together and roast in a single layer on a cookie sheet in a 350 degree oven until the vegetables are fork tender, about 45 minutes.
  2. You will need to take the garlic cloves out before this time if they have completely softened. (perhaps at the 25 or 30 minute mark.)
  3. Transfer the roasted vegetables to a large pot and add the cinnamon, thyme, 1/2 tsp each of sea salt & ground pepper plus the low sodium or sodium free vegetable stock.
  4. Simmer over medium low heat for about a half hour before purreeing the soup in a standard blender or using and immersion blender.
  5. Taste the soup and do a final seasoning with salt and pepper before finishing the soup by adding the lemon juice and honey.
  6. Stir well and serve.


The amount of vegetable stock you add to this recipe varies, depending on the size of the vegetables and how thick you prefer your finished soup to be. You can always add more while it is simmering or near the end if it is too thick when purréed.

If you can't find celeriac, try roasting an equal amount of rutabaga, turnip or parsnips instead.

Nutrition Information



Serving Size

1 bowl

Amount Per Serving Calories 172Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 456mgCarbohydrates 41gFiber 9gSugar 19gProtein 4g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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Saturday 23rd of July 2022


Could you please clarify a point about the garlic? After baking it unpeeled, and removing it ahead of the other vegetables, what is done with it? Is the baked garlic peeled and added to the soup or discarded entirely?

Thank you

Brenda L.

Tuesday 8th of March 2022

Enjoyed using celery root for the first time in this carrot soup. Didn't need to add any honey though and I wished I didn't add the cinnamon. Other wise very tasty and loved the consistency.


Sunday 9th of January 2022

Fantastic recipe, thank you - we're in the UK and always stuck for ways to cook celeriac. The black pepper, cinnamon and honey are delicious and so warming in a winter soup. I used my instant pot to pressure cook for ten minutes instead of simmering on the stove and it still turned our brilliantly.


Saturday 24th of October 2020

This was divine! 10/10 super easy to make and truly delicious!! Thank you


Thursday 23rd of January 2020

Made this largely as is and was very pleased - toasted the vegetables with some cinnamon and Moroccan spice mix so topped up with 1/2 tsp. Used about 1.2L and was thick and creamy. The touches of a drizzle of both honey and olive oil and a good squirt of lemon juice finished it off very nicely. Excellent recipe, thank you for sharing.

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