• 2 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 tablespoon fresh ginger, peeled, chopped
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • ½ teaspoon turmeric
  • ¼ teaspoon cinnamon
  • 3 cloves garlic, chopped
  • 1 tablespoon vegetable oil
  • 1 yellow onion, chopped
  • 1 cup mirin wine
  • 8 carrots, peeled and diced
  • 1 large celeriac, peeled and diced
  • 1 12 ounce can coconut milk
  • 4 cups vegetable broth
  • ½ cup heavy cream
  • soy sauce
  • plain yogurt


Combine cumin, coriander, ginger, chile powder, paprika, turmeric, cinnamon, and garlic in a small bowl and mix well. Heat the oil in a large stockpot over high heat until very hot. Add the spicemixture and toast, stirring often, until fragrant, about 2 minutes. Add onion and saute for 1 minute. Add the mirin and cook until the liquid has reduced and the mixture is almost dry, 6 to 8 minutes. Add the carrots, celeriac, coconut milk and stock and cook until the carrots are very tender. Tranfer the mixture to a blender and puree, and then return it to the stockpot. Add the cream, mix well, and bring to a simmer. Season to taste with soy sauce. Serve hot topped with a dollop of yogurt.

carrot, celeriac, soup
carrot, soup, celeriac


Caprial Pence