Skip to Content

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.

Love healthy eating recipes?

Need even more healthy recipes? We’ve added a collection of 25 Best Heathy Eating Recipes here.

Best Healthy Eating Recipes photo collage with title text for Pinterest

Best Healthy Eating Recipes. 25 delicious meals!

Originally published  June 2010. Updated June 2020.

Like this Roasted Carrot Celeriac Soup recipe?

Be sure to browse the photo index of delicious dishes in our Healthy Eating Category.

It’s easy to keep up with the latest home style cooking & baking ideas from Rock Recipes. Be sure to follow Rock Recipes Facebook Page and follow us on Instagram

Plus you’ll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too. 

Roasted Carrot Celeriac Soup photo with title text added for Pinterest

You can also sign up for our FREE newsletter to know immediately when we add new recipes. You’ll also get weekly suggestions for great family friendly  meals and desserts too!


Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
 
Visit my Amazon Store for my favourite kitchen gadgets and appliances, plus recommendations from my personal cookbook collection.
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.

Ingredients

  • 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

Instructions

  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.

Notes

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

Yield

6

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.

Lemon Blueberry Cream Cake photo of a single slice on a white plate
← Previous
Lemon Blueberry Cream Cake
Mississippi Mud Cake, Chocolate cake, marshmallow and a sweet chocolatey glaze; what's not to love?
Next →
Mississippi Mud Cake

This site uses Akismet to reduce spam. Learn how your comment data is processed.

abigail

Saturday 24th of October 2020

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

JLP

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.

Barry C. Parsons

Wednesday 23rd of June 2010

That's strange. I don't have a problem finding it here in St. John's at all. I've purchased it at both Sobey's and Dominion supermarkets.

Anonymous

Tuesday 22nd of June 2010

I will like to make this recipe...but I can't find celeriac or celery root anywhere in St. John's...or anywhere else I have been on the island for that matter. It's been an ingredient I have been searching for for awhile.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

shares

Sharing is Caring

Help spread the word. You're awesome for doing it!