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Soup

Celeriac and Carrot Soup

A soup made with celeriac, carrots, onion, stock, olive oil, salt, and pepper.

From the Recipes Wiki (Fandom) · 6 ingredients
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Why it works: Carrot and pepper match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 14,555 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Celeriac and Carrot Soup

Timeabout 20 minutes simmering

Ingredients

Directions

  1. Heat the oil in a large heavy-based pan and fry the onion until softened.

  2. Add the celeriac and carrots and stir-fry for about 5 minutes.

  3. Add the stock and seasoning and mix well.

  4. Cover the pan with a tight-fitting lid, bring the soup slowly to a boil, reduce the heat, and simmer for about 20 minutes.

  5. Transfer the soup into a blender and blend until smooth.

Nutrition, whole recipe (rough)

479Calories
33 gProtein
31 gFat
18 gCarbs

Counts 7 of 8 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 7 portions
IngredientPortion assumedkcal
Chicken100g cooked165
Vegetable1 tbsp (14g)120
Olive Oil1 tbsp (14g)119
Onion1 medium (110g)44
Carrot1 medium (61g)25
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0
Celeriacnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Carrot + peppertop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Onion + carrottop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Olive + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together29,779 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Onion + chickentop 8% of all pairs
    Smell alikemoderate
    Cooked together17,814 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  5. Olive + chickentop 9% of all pairs
    Smell alikemoderate
    Cooked together11,888 recipes

    Shared aroma: acetic acid hexyl ester (sweet, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Celeriac
Forms the bulk of the soup and gives it a mild, earthy flavor and body when simmered.
Carrots
Add sweetness and color, and their starch helps thicken the blended soup.
Onion
Builds a savory base of flavor as it softens in the hot oil.
Chicken or vegetable stock
Provides the liquid that cooks the vegetables and becomes the soup's body.

The step that matters

Frying the onion until softened. Cooking the onion gently in oil until soft, rather than browning it hard, lets its sugars build a mellow base without bitterness. Vegetables fried too hot can scorch and taint the whole pot.

Swap the carrot

How well each one fits the dish's main ingredients (olive, onion, chicken, pepper):

  1. Capsicumfits better
  2. Tomatofits better
  3. Potatofits better
  4. Carrotthe original

Fit is the average pairing score against olive, onion, chicken, pepper. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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