Roasted carrot and celeriac soup

Who doesn’t love a delicious warming soup on a chilly day? Even though I tend to eat soup all year round, I really do appreciate them when I need warming up inside and out!

Soup is one of the easiest, and tastiest, ways of increasing your vegetable intake without too much hassle. Which is why I have quite a few soup recipes on my site. You can check them out here. Soup is also a fab way of revitalising spare veggies languishing in the bottom of the fridge. So you can reduce food waste in a tasty way.

Food waste remains a big problem. In the UK, an estimated 10 million tonnes of food is wasted every year – 22% of all food sold! And whilst we may blame manufacturers and supermarkets it’s food in the home which is the biggest problem. Nearly 70% of all food waste is down to what we throw away in our domestic bins.

Apart from the fact it’s literally throwing money away, it’s also a waste of the natural resources used to produce that food in the first place, particularly water and oil. And any food that ends up in landfill will release methane, gas that contributes more to global warming that carbon dioxide. The good news is that methane breaks down much more quickly than CO2, so reductions in methane emissions has a much quicker positive impact on climate change.

Composting is better than throwing food away. If you can’t do it at home, many local authorities are now collecting food waste on the bin rounds and using it to make compost thereby avoiding landfill and ensuring the goodness goes back into the ground rather than waste up into the air.┬áIf you want to know more about food waste and on-going targets and projects working to reduce it, have a look at the WRAP website here.

Community fridges have been popping up around the country, a great way of reducing food waste whilst making fresh produce available to all for free. Depending on which organisation runs it, some are connected to food banks and for those in dire need of free food. Others are operated by food waste reduction groups with the sole aim of minimising food waste and are open to anyone who wants it.

Since moving to our new home in Devon, I’ve started volunteering with our community fridge, located in the Tiverton library, run by Rerooted, a group dedicated to using up left over food. Volunteer collectors visit the local supermarkets to pick up produce and products past their ‘best before’ dates and deliver the goodies to the fridge which is manned (or womanned) by volunteers who’s sole aim is to ensure what’s available is fairly distributed to all. It’s not just supermarkets who provide – people with excess home-grown produce can bring it in to be shared out as well. There were a lot of apples in September and October!

I’ve brought a few bits and bobs home with me after my volunteer spot. One week there were A LOT of carrots which were looking a bit sad on the outside. I grabbed a big handful to take home, thinking I could trim a few for carrot cake. But once peeled, they were absolutely fine. Not only that, but they were a really, really deep orange colour which made them very appealing to the eye.

Because they were so delightful, I decided to make them the star of soup, so made this delicious roasted carrot and celeriac soup. It’s very simple, and takes little effort as once the veg are prepared, the oven really does most of the work.

Roasting brings out more of the natural sugars in veggies and deepens the flavour. Popping everything in one large baking tray means there’s no pot to watch over. Just remember to set a timer to remind you they’re in the oven!

If you don’t have the oven on, or you’re worried about using it because of the electricity use, then just chop the veg and pop them in a pan with the veg stock and leave to simmer as normal. You’ll still get lovely soup, it just won’t have quite as much flavour.

It’s also easy to add some extra protein by popping in a tin of white beans like butterbeans. This will increase your fibre content too and make it a more filling soup to tide you over the afternoon.

I hope you enjoy making and eating this soup as much as I do. Don’t forget to check out your local community fridge if you have one. And if you have some top tips to reduce food waste, do pop them in the comments below.

Roasted carrot and celeriac soup

An easy, tasty soup recipe that's gluten free and full of veggie goodness
Prep Time 10 minutes
Cook Time 20 minutes
Course Soup
Servings 4 portions


  • 1 medium onion
  • 4 large carrots approx. 350g
  • 1/2 medium celeriac
  • 2 garlic cloves
  • 700 ml vegetable stock
  • pinch celery salt
  • black pepper
  • 400 grams tin cooked white beans drained optional


  • Pre-heat the oven to 180C.
  • Peel and slice the onion. Peel the carrots and celeriac. Chop into smallish dice. Leave the skin on the garlic cloves
  • Pop the prepared veggies into a large roasting dish, making sure the garlic cloves are nestled on top in the centre. Spray a little olive oil over the top if you wish.
  • Pop the tin in the centre of the oven and roast for 10 minutes.
  • Using a large spoon, stir all the veg up and pop back in the oven for another 10 minutes or until they're soft to the touch.
  • Remove the roasting tin from the oven and leave to cool for a couple of minutes whilst you make the vegetable stock.
  • Once cool enough to handle, peel the garlic cloves and discard the skins. Tip the roasted veg into a large blender jug and add the celery salt and black pepper. Add the beans now if using. Pour in 600mls of the stock and blend to smooth.
  • Add more stock if the soup is too thick. Check the flavour and add more seasoning if desired. Blend again.
  • Serve immediately whilst still hot. If the soup has cooled down too much, pour into a pan and reheat gently.
  • If you are cooking the soup in a pan, heat 2 tablespoons of water in the base of a large saucepan and add the onion, carrot and celeriac. Saute for 10 minutes until soft. Peel and chop the garlic and add to the pan and cook for another couple of minutes. Pour over the veg stock, add the celery salt and simmer for 10 minutes until everything is cooked. Add beans now if using. Leave to cool a little then blend with a stick blender. Season with black pepper and add more celery salt if needed.
Keyword anti-inflammatory diet, celery soup, easy recipe, OMS friendly

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