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A healthy, hearty winter root vegetable soup from CB Expert Pooja Mottl
In The Kitchen

The Best Root Vegetable Soup For Cold Winter Days


January 27, 2016

This is an easy recipe with spicy flair, perfect for winter months. Carrot, squash, and lemon grass make for a complex, nutrient-rich soupā€”you don’t have to wait ages for anything to cook, and it’s just two steps. Enjoy!


1. Heat a large, heavy-bottomed soup pot over a medium flame on stovetop. Add all ingredients and bring to a boil.

2. Lower to simmer, cover, and cook for 30 minutes or until vegetables are just fork tender. I call this ā€œtender-crispā€. The vegetables should be cooked, but not mushy.


  • 3 carrots, peeled, diced
  • 2 medium-sized ripe tomatoes, diced
  • Ā¼ small celeriac, peeled and diced
  • Ā¼ small kabocha squash (or similar winter squash), diced
  • 1 finger length red chili, seeds removed, minced
  • 1 birds eye chili, seeds removed, minced
  • 2 celery stalks, diced
  • 2 leeks, cut into half-moons about Ā½ inch wide
  • 2 lemongrass stalks, crushed
  • 1 teaspoon sea salt
  • 5 to 6 tablespoons double concentrated tomato paste
  • Several garlic cloves, lightly crushed (optional)

Inside The World Of Famed Health Chef Pooja MottlĀ 

Learn who theĀ Charlotteā€™s Book Verified ExpertsĀ areĀ and how we select them.
Pooja MottlĀ isĀ a paleo and natural foods chef based out of London.

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