Simple Carrot and Celery Soup Recipe
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.
Author: Sheeba
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.
Video
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.
Nutrition Facts
Simple Carrot and Celery Soup Recipe
Amount per Serving
Calories
63.3
% Daily Value*
Fat
1.8
g
3
%
Saturated Fat
0.5
g
3
%
Trans Fat
0.02
g
Polyunsaturated Fat
0.2
g
Monounsaturated Fat
0.9
g
Cholesterol
1.3
mg
0
%
Sodium
774.7
mg
34
%
Potassium
311.6
mg
9
%
Carbohydrates
11.8
g
4
%
Fiber
2.7
g
11
%
Sugar
5.1
g
6
%
Protein
1.3
g
3
%
Vitamin A
5767.1
IU
115
%
Vitamin C
9.4
mg
11
%
Calcium
56.6
mg
6
%
Iron
0.7
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.