If you’re looking for a cozy, nourishing bowl that’s bursting with natural flavors and vibrant colors, this Carrot and Celery Soup Recipe is an absolute winner. It combines the sweet earthiness of carrots with the fresh, slightly peppery crunch of celery, creating a comforting blend that’s as delightful to the eyes as it is to the palate. Whether you’re making a quick lunch or preparing something soothing for a chilly evening, this soup hits all the right notes with minimal fuss and maximum taste.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the secret to making this recipe sing. Each component is chosen to complement and enhance the natural sweetness and freshness of the vegetables, resulting in a perfectly balanced soup.
- Olive oil: This adds a smooth richness and helps soften the veggies without overpowering them.
- Onion, finely diced: Provides a mild sweetness and a lovely base flavor for the soup.
- Garlic, minced: Adds a subtle depth and warmth that gently infuses the broth.
- Celery, finely diced: Brings a crisp, slightly peppery hint that contrasts beautifully with the carrots.
- Carrots, halved lengthwise and sliced: Their natural sweetness and vibrant orange color brighten both the taste and appearance of the soup.
- Vegetable stock: Acts as the flavorful liquid base, marrying all the ingredients together into a silky texture.
- Salt and pepper: Essential for seasoning and enhancing all the layers of flavor.
How to Make Carrot and Celery Soup Recipe
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large pot over medium heat. Toss in the finely diced onion and minced garlic, stirring gently until they become translucent and fragrant. This process unlocks their flavors and creates a savory foundation for the soup.
Step 2: Cook the Vegetables
Next, add the diced celery and sliced carrots to the pot. Give everything a good stir to combine all the ingredients. Let them cook gently for 5 to 7 minutes, allowing the vegetables to soften slightly while retaining their vibrant color and fresh taste.
Step 3: Simmer with Vegetable Stock
Pour in the vegetable stock and season with a pinch of salt and pepper. Bring the mixture to a gentle simmer, then cover and let it cook for 20 to 25 minutes until the carrots and celery are tender enough to blend easily.
Step 4: Blend Until Smooth
Using an immersion blender right in the pot or transferring the soup carefully to a regular blender, puree the mixture until smooth and creamy. This step transforms the cooked vegetables and broth into a silky, comforting soup that’s a joy to savor.
Step 5: Final Seasoning and Serve
Give your soup a final taste and adjust seasoning with additional salt or pepper if needed. Ladle the soup into bowls and enjoy it warm, appreciating the simple yet delicious harmony of this Carrot and Celery Soup Recipe.
How to Serve Carrot and Celery Soup Recipe
Garnishes
A sprinkle of fresh herbs like parsley or chives can add a pop of color and freshness. A swirl of cream or a drizzle of good olive oil also enhances the velvety texture while adding another flavor dimension.
Side Dishes
This soup pairs wonderfully with crusty bread or warm, toasted baguette slices, perfect for dipping. For a heartier meal, consider serving alongside a crisp salad or a cheese and cracker plate to complement the mellow flavors.
Creative Ways to Present
For entertaining, serve the soup in mini cups or clear glasses as an elegant starter. Garnish each portion with a tiny celery stick or a carrot ribbon for a charming touch that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your carrot and celery soup in an airtight container in the refrigerator. It will keep well for up to 3 days, making it a perfect make-ahead meal for busy days.
Freezing
This soup freezes beautifully. Pour it into freezer-safe containers, leaving a little room for expansion, and store for up to 2 months. When you’re ready, thaw overnight in the fridge for a convenient, nourishing meal anytime.
Reheating
Reheat the soup gently over low to medium heat on the stove, stirring occasionally to keep it smooth. You can also microwave individual servings, making sure to cover the container and heat evenly.
FAQs
Can I use chicken stock instead of vegetable stock?
Absolutely! Chicken stock will add a richer, meatier flavor. However, using vegetable stock keeps the soup light and suitable for vegetarians.
Is it necessary to peel the carrots?
Peeling carrots is optional, especially if you use organic ones. Just make sure to wash them thoroughly to remove any dirt or residue.
Can I add other vegetables to this soup?
Yes! Feel free to experiment with potatoes for extra creaminess, or a handful of spinach for a nutrient boost. Just adjust cooking times accordingly.
What is the best way to blend the soup?
An immersion blender is convenient as you can blend directly in the pot, but a regular blender works well too. Just be careful when transferring the hot soup to avoid spills.
How do I make this soup creamier without dairy?
Try adding a splash of coconut milk or a spoonful of cashew cream right before serving for a luscious, dairy-free alternative.
Final Thoughts
This Carrot and Celery Soup Recipe is one of those comforting classics that’s surprisingly easy to make but endlessly satisfying. It warms you from the inside out and brings a vibrant splash of color to the table. I can’t wait for you to try it and share in the simple joy this soup delivers. Happy cooking!
Print
Carrot and Celery Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: International
- Diet: Vegan
Description
A comforting and nutritious Carrot and Celery Soup made with sautéed onions, garlic, celery, and carrots simmered in vegetable stock and blended to a smooth consistency for a warm, wholesome meal.
Ingredients
Ingredients
- 1 tbsp olive oil
- 1 onion, finely diced
- 2 cloves garlic, minced
- 3 sticks celery, finely diced
- 5 medium carrots (280g / 10 oz), halved lengthwise and finely sliced
- 4 cups (960ml) vegetable stock
- Salt, to taste
- Black pepper, to taste
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the finely diced onion and minced garlic, cooking and stirring occasionally until the onion becomes translucent and fragrant.
- Cook Vegetables: Add the finely diced celery and sliced carrots to the pot. Stir well and cook for 5-7 minutes to slightly soften the vegetables and develop flavor.
- Simmer Soup: Pour in the vegetable stock, then season with salt and black pepper to your preference. Bring the soup to a simmer and cook gently for 20-25 minutes until the carrots and celery are tender.
- Blend Soup: Use an immersion blender directly in the pot, or carefully transfer the soup to a regular blender, and blend until smooth and creamy in texture.
- Adjust Seasoning and Serve: Taste the soup and adjust seasoning with additional salt or pepper if needed. Serve the hot soup immediately for a warming meal.
Notes
- Use a regular blender with caution when blending hot liquids; blend in batches if necessary.
- For a creamier soup, add a splash of cream or coconut milk when blending.
- Leftover soup can be stored in the fridge for up to 3 days or frozen for up to 1 month.
- Garnish with fresh herbs like parsley or a drizzle of olive oil for extra flavor.
