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Three Root Vegetable Soups, All Vegan

  • 1/9
    Carrot soup, red beet soup and celeriac soup
  • 2/9
    Fresh parsley, coconut milk, maple syrup, ginger, vinegar and garlic
  • 3/9
  • 4/9
    Red beets
  • 5/9
  • 6/9
    Red beet soup, celeriac soup and ginger soup
  • 7/9
    Carrot soup
  • 8/9
    Red beet soup
  • 9/9
    Celeriac soup (Illustration by Radoslav Penkov)

Text, photos and food cooked by Michal Martinek

Dec 6, 2014

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Three Root Vegetable Soups, All Vegan

Crimson. Orange. Blond. Choose your favorite root—red beets, carrots or celeriac—and make a simple, comforting soup, an ideal meal for chilly weather. The same ingredients are used in all three versions, adding refined, earthy notes and a rich, velvety texture. Among the three vegetables, celeriac (or celery root) is probably the least common. Unsightly, coarse and knobby with leathery skin, it’s not exactly a runway model kind of vegetable. But once peeled, it has an interesting aroma—a blend of celery and parsley. 


  1. Serves 2-4
  2. 4 cups vegetables (red beet or carrot or celeriac), peeled and cut into 1-inch pieces
  3. 1 garlic clove, peeled, chopped
  4. 1 tablespoon finely diced fresh ginger
  5. 2 tablespoons olive oil
  6. 2 cups water
  7. 2 teaspoons salt
  8. 2 tablespoons apple cider or rice vinegar
  9. 1 tablespoon maple syrup
  10. 1 tablespoon chopped parsley
  11. 1 cup unsweetened coconut milk


Heat the olive oil in a wide soup pot over medium heat. Add the garlic and ginger and cook until translucent, about 3-4 minutes, stirring several times.


Add the vegetables, water and salt and bring to a boil. Lower the heat and simmer, covered, until tender—about 25 minutes.


Add the vinegar, maple syrup and parsley. Puree in a blender until smooth and creamy and return to the pot. Stir in the coconut milk, and reheat gently.


Use a sharp paring knife for peeling celeriac root.


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