Chai Spiced Carrot and Celeriac Soup with Roasted Apples and Walnuts
This recipe balances the flavor of sweet root vegetables, bitter tea, fragrant spices and aromatics; as well as uses naturally high-sodium vegetables, and flavor-layering techniques to create a very flavorful soup without refined salt, oil or sugar. Makes 2 large entrée portions, or 4 smaller first-course portions
  1. Preheat oven to 400°F.
  2. Peel and trim carrots, celeriac, and onions, and reserve the peels and trimmings. Place vegetable trimmings in a medium saucepan with 4 cups of filtered water and whole spices. Bring up to a boil over high heat and reduce heat to a gentle simmer on the stove for 30 minutes.
  3. While the peels and spices are simmering, chop vegetables into uniform 1-inch pieces and place on parchment or silicone lined baking sheet. Create the roasting spice mixture by micro-planing the garlic clove into a paste and adding it to the ground spices, almond butter, and apple cider vinegar. Stir to thoroughly combine and reserve 1 Tbsp of the spice mixture for later.
  4. Toss to coat chopped vegetables with remaining ground spice mixture and roast in the oven for 35-45 minutes or until easily pierced with a knife.
  5. While the vegetables are roasting, core and cut the apple into 1/8 inch slices, toss to coat with reserved spice mixture and set aside.
  6. Remove simmering vegetable trimmings from the heat and stir in loose leaf black tea. Cover pot and steep off the heat for 5 minutes. Then strain spices, tea leaves and vegetable trimmings from simmering liquid. Return the strained simmering liquid to the saucepan and cook to reduce its volume to approximately 2 cups.
  7. Once roasted vegetables are tender, remove them from the oven and transfer them to a high-speed blender. Place the apple slices in an even layer on the baking sheet and broil on high for approximately 5 minutes, checking frequently to avoid burning.
  8. Add 2 cups of the reduced simmering liquid to the blender with the roasted vegetables and blend on high until very smooth. Add the fresh lemon juice to the blender and pulse a few times to incorporate it.
  9. Garnish soup with broiled apple slices and chopped walnuts. Serve warm.
Recipe Notes


This winter’s meal plan features recipes from Farmacy Revolution’s Sara Speckels, an innovative whole-food, plant-based chef, who has an intense passion for creating elevated and nutrient-dense meals, developing innovative and exciting flavor-boosting techniques, and demonstrating that optimally healthy food can be just as exciting, elegant, and show-stoppingly flavorful as traditionally cooked meals, but without using added refined salt, oil or sugar. She is a private chef and online educator who hosts online cooking workshops, in-person cooking retreats, and elevated whole-food, plant-based pop-up dinners all over the country. Her newest online workshop, Better Whole-Food, Plant-Based Cooking Techniques is available for enrollment beginning in January. Here’s where you can find more information, recipes, and innovative meal ideas:

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