Carrot Leek Celery Root Soup with Dill and Lemon
A bright, velvety soup that brings together the gentle sweetness of carrots and leeks with the nutty creaminess of celery root. Finished with fresh dill and a squeeze of lemon, it’s light yet comforting; perfect for those in-between weather days when you crave something warming but not heavy. This plant-based recipe is smooth, simple to make, and full of cozy, clean flavor.
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Chef’s knife
- Cutting board
- Ladle
Ingredients
- 2 tablespoons olive oil or ¼ cup vegetable broth for oil-free
- 1 medium leek white and light green parts only, cleaned and sliced
- ⅓ small yellow onion diced (optional)
- 1 small celery stalk chopped (optional)
- 2 medium carrots peeled and sliced
- 1 small celery root celeriac, peeled and diced (about 2 cups)
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1 cup water
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- ½ teaspoon ground coriander optional but adds warmth
- Zest of 1 lemon
- Juice of ½ lemon more to taste
- 2 tablespoons fresh dill chopped (plus more for serving)
- Optional garnish: coconut yogurt or cashew cream swirl extra lemon zest, microgreens, or olive oil drizzle
Instructions
- In a large pot over medium heat, warm olive oil. Add leek, onion (if using), and celery (if using). Cook 3–4 minutes until softened and fragrant. Add garlic and stir for another 30 seconds.
- Stir in carrots and celery root. Season with salt, pepper, and coriander if using. Cook 5–6 minutes, stirring occasionally, until the edges begin to soften.
- Pour in vegetable broth and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 20–25 minutes, or until the vegetables are fork-tender.
- Stir in lemon zest, lemon juice, and chopped dill. Taste and adjust seasoning—add more lemon juice or salt as needed.
- Ladle into bowls and top with an extra sprinkle of dill, a swirl of coconut yogurt, or a drizzle of olive oil.
Notes
The optional onion and celery add more body and classic soup depth, especially nice for cooler days.
For extra creaminess, blend in a pureed ½ cup cooked white beans or a splash of oat milk at the end.
Keeps up to 4 days in the fridge or 2 months in the freezer.