Roasted Carrot Celeriac Soup. A deliciously simple soup that starts building flavour by first roasting the vegetables to bring out their natural sweet flavour.
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.
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.
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.
If you can’t find celeriac, try roasting an equal amount of rutabaga, turnip or parsnips instead.
Originally published June 2010. Updated June 2020.
Somehow the year has gone by and it’s November once again. The fall season calls for comforting food, and nothing quite warms you up like a bowl of soup.
We’re returning to this recipe for its simplicity and satisfaction. Root vegetable soups like squash and sweet potato have become increasingly popular as the years go by, and we think this carrot and celeriac combination still stands out as a winner.
Cozy up and enjoy!
Love healthy eating recipes?
Honey Roasted Carrots with Mint is one of our favourite side dishes. This this soup recipe, roasting the carrots really brings out their natural sweetness. The honey glaze is a perfect finishing touch.
Need even more healthy recipes? We’ve added a collection of 25 Best Heathy Eating Recipes here.
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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
- 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.
- 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.)
- 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.
- Simmer over medium low heat for about a half hour before purreeing the soup in a standard blender or using and immersion blender.
- Taste the soup and do a final seasoning with salt and pepper before finishing the soup by adding the lemon juice and honey.
- 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.
Serving Size1 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.