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
Scale
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.
