Ditch the boring bowls and get ready to taste the rich flavor of this carrot and celery soup sensation. It’s healthy, it’s fun, it’s practically a celebration in a bowl! Get chopping, get simmering, and get ready to fall in love with veggies all over again. It’s a great way to get cozy with a warm bowl of soup during the winter months.
Why you’ll love this celery and carrot soup
Forget boring broths and chalky thickeners this soup season. The carrot celery soup recipe is bursting with flavor and light enough to float through any diet plan. If you’re a soup lover, you’re gonna fall head over heels for this healthy, low-calorie wonder:
- Veggie Power: Picture this: a bowl filled with vibrant orange and green goodness. Carrots and celery team up to bring you a powerhouse of nutrients. We’re talking vitamin A for your peepers, antioxidants to fight off those pesky free radicals, and fiber to keep your tummy oh-so-happy.
- Basic ingredients: This hearty soup requires basic ingredients you might already have on hand.
- Light as a Feather: No heavy creams or thickeners bogging you down here! Like the creamy broccoli almond soup, it’s all about that pure, natural veggie goodness. This simple soup is like a light, refreshing hug for your taste buds.
- Easy Recipe: Can we talk about simplicity? No fancy ingredients, no slaving over a stove for hours. Chop, simmer, blend – voila! You’ve got yourself a soul-soothing soup that’s ready in 3 simple steps. Perfect for those busy days when you need a nutritious pick-me-up without the kitchen chaos. Exactly like my carrot pumpkin soup recipe and easy leek potato cauliflower soup.
- Versatile Vibes: This delicious vegetable soup is a culinary chameleon. Want to spice it up with some cumin or paprika? Go for it! Feeling a dash of herbs like thyme or parsley? Mix it in! This recipe welcomes your creativity with open arms.
- Guilt-Free Goodness: Low on calories but high on flavor? That’s our mantra! You can slurp away happily, knowing you’re nourishing your body with wholesome ingredients.
- Freeze-tastic: Batch cooking enthusiasts, rejoice! This healthy soup freezes like a dream. Pour it into freezer-friendly containers, and you’ve got future-you thanking present-you for such a delicious gift.
So, there you have it – a vegetarian soup that’s bursting with the flavor, nutrients, and ease. Let’s start right away!
Ingredients
(You can find the exact measurements and instructions in the printable recipe card at the end of this page.)
- Carrots and celery, of course: Choose fresh crunchy ones with less spots. Choose celery with fresh bright green leaves, since you’ll be using them, too.
- Butter and oil: A little butter with olive oil provides an amazing flavor to the soup without too many calories. A perfect balance of taste and health 🙂
- Spices: chili flakes, black pepper and optionally, cumin.
- Dried herbs: Dried thyme, oregano and basil. You can substitute them with Italian seasoning.
- Other flavor makers: Fresh ginger, garlic and red onions.
- Vegetable broth: Alternatively, you can use chicken broth or bouillon cubes with water.
- Lemon juice: This is the SECRET INGREDIENT that balances all the flavors of this soup. (It makes a ton of difference like the yogurt topping on red cabbage soup.)
How to make celery carrot soup: Step by step
Sauté
Finely chop onions. Grate ginger and garlic. Dice carrots and celery stalks into ½ inch cubes.
Save the celery leaves for garnishing.
Heat butter and oil in a large pot. Sauté bay leaf and onions on medium-low heat.
After a couple of minutes, add in grated ginger and garlic.
Sauté for a few minutes. Drop in the carrots and celery. Stir for about 5 minutes.
Simmer
Add thyme, oregano and basil. (Alternatively, use Italian seasoning.) Sprinkle a pinch of chili flakes.
Add 2 cups of water and 3 cups of low sodium chicken stock or vegetable stock (or water).
Cover the pot and bring it to a boil on medium-high heat. Once it starts boiling, reduce the heat and simmer for 10 minutes or until the vegetables are soft.
Blend
Scoop out 2 cups of the soup.
Cool and blend in a high speed blender or food processor.
Add the blended soup back to the pot and simmer for 5 minutes.
Turn off the flame. Add lemon juice, salt and black pepper.
Pick out and discard the bay leaf.
Garnish
Brush a large pan with olive oil. Place the celery leaves flat on the pan. Fry on low flame, flipping after a few minutes, until crisp.
Serve the carrot and celery soup in individual portions. Garnish with fried celery leaves and more fresh herbs.
Variations and substitutions
Cumin carrot soup with celery: Add ½ teaspoon of ground cumin for a spicy kick.
Want a creamy soup? Use an immersion blender (or a regular one) and blend the entire pot of soup before garnishing.
Storage and making ahead tips
- Storing: Store in an airtight container in the refrigerator. It keeps well for about 5 days.
- Making ahead: This celery carrot soup can be frozen for about 2 months.
- Reheating: Thawing overnight in the refrigerator is recommended, but not necessary. You can reheat in the microwave, stirring intermittently.
Leftover ideas
Carrot and celery are used in most soups to give body and texture. The leftover soup can be blended and used as a base for other soups. Time and effort saved!
(Btw, it tastes great in lemon coriander chicken soup and the black chickpea soup.)
Making it for a crowd
This carrot celery soup recipe can be easily scaled up or down. Use the slider that will appear if you hover your mouse over the number of servings in the recipe card below.
What to serve with carrot and celery soup
You can jazz up this already fabulous dish with some delicious accompaniments:
- Pair this vibrant soup with some homemade whole grain crackers or crusty bread.
- A platter of assorted veggie sticks – think bell peppers, cucumber slices, and cherry tomatoes. Served with paprika feta dip, it would be a perfect match. Double the veggie power, double the fun!
- A slice of toasted whole grain bread topped with creamy avocado and a sprinkle of sesame seeds. It’s like a flavor explosion that complements the soup’s freshness flawlessly.
- Lean protein like baked thin sliced chicken breasts, baked panko crusted chicken or easy pan-fried paprika salmon.
- Mix up some crisp greens, shredded carrots, and creamy avocado green goddess dressing – a perfect balance of textures and flavors! Or make the earthy and smoky beet walnut feta salad.
- If you’re feeling a bit fancy, Italian potato croquettes with cheese or easy cheesy smashed potatoes can take your soup experience to the next level.
- Add crunchy croutons with a kick. Go classic with garlic and herbs, or get adventurous with smoked paprika or chili flakes.
- Can’t get enough of carrots? Try these carrots and green beans or balsamic roasted Brussels sprouts and carrots.
More soups
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Simple Carrot and Celery Soup Recipe
Ingredients
- 1 bay leaf
- 1 onion
- 4 cloves garlic
- 1 inch piece of ginger
- 1 teaspoon olive oil
- ½ teaspoon butter
- 2 diced carrots (about 2 cups)
- 2 cups diced celery (½-inch cubes)
- 1½ teaspoons Italian seasoning (or ½ teaspoon each of basil, oregano and thyme)
- ¼ teaspoon red chili flakes
- 3 cups low sodium vegetable or chicken stock or water
- 2 tablespoons lemon juice
- ½ teaspoon black pepper
Garnish
- a few fresh celery leaves
- a few fresh thyme leaves or parsley (optional)
STEP BY STEP IMAGES
Scroll back to find detailed recipe photos!
Instructions
Sauté
- Finely chop 1 onion. Grate 4 cloves garlic and 1 inch piece of ginger.
- Heat 1 teaspoon olive oil and ½ teaspoon butter in a large pot.
- Sauté 1 bay leaf and diced onions on medium-low heat.
- After a couple of minutes, add in grated ginger and garlic. Sauté for a few minutes.
- Drop in 2 diced carrots and 2 cups diced celery. Stir for about 5 minutes.
Simmer
- Add 1½ teaspoons Italian seasoning. Sprinkle ¼ teaspoon red chili flakes.
- Add 2 cups of water and 3 cups low sodium vegetable or chicken stock or water.
- Cover the pot and bring it to a boil on medium-high heat.
- Once it starts boiling, reduce the heat and simmer for 10 minutes or until the vegetables are soft.
Blend
- Scoop out 2 cups of the soup.
- Cool and blend in a high speed blender or food processor.
- Add the blended soup back to the pot and simmer for 5 minutes.
- Turn off the flame. Add 2 tablespoons lemon juice½ teaspoon black pepper.
- Add salt if required (the stock will have enough salt).
- Pick out and discard the bay leaf.
Garnish
- Brush a large pan with olive oil. Place a a few fresh celery leaves flat on the pan. Fry on low flame, flipping after a few minutes, until crisp.
- Serve the carrot and celery soup in individual portions. Garnish with fried celery leaves and more fresh herbs.
Notes
- Want a creamy soup? Use an immersion blender (or a regular one) and blend the entire pot of soup before garnishing.
- Storing: Store in an airtight container in the refrigerator. It keeps well for about 5 days.
- Making ahead: This celery carrot soup can be frozen for about 2 months.
- Reheating: Thawing overnight in the refrigerator is recommended, but not necessary. You can reheat in the microwave, stirring intermittently.
- For more tips and pairings, see the post above.
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