Carrot and Celery Soup is a simple, flavorful, and healthy dish that combines the natural sweetness of carrots with the earthy taste of celery. This soup is light yet satisfying, making it a perfect choice for a quick lunch or dinner. With just a handful of ingredients, it’s incredibly easy to make and can be customized to suit your taste. Whether you’re looking for a comforting meal or something to warm you up on a chilly day, this Carrot and Celery Soup is a great option!

Why You’ll Love This Recipe

This Carrot and Celery Soup is not only delicious but also packed with nutrients. The sweetness of the carrots pairs perfectly with the subtle, savory flavor of the celery, creating a balanced and soothing soup. It’s light, yet hearty enough to keep you full. Plus, it’s a vegan and gluten-free recipe, making it suitable for a variety of diets. The best part? It’s a one-pot recipe that comes together in under 30 minutes, making it a go-to for busy days when you want something healthy and homemade.

Ingredients

• 2 tablespoons olive oil

• 1 medium onion, chopped

• 3 cloves garlic, minced

• 4 medium carrots, peeled and diced

• 3 celery stalks, chopped

• 4 cups vegetable broth (or water for a lighter version)

• 1 teaspoon dried thyme

• Salt and pepper to taste

• 1/2 teaspoon ground cumin (optional, for added warmth)

• 1 tablespoon lemon juice (optional, for brightness)

• Fresh parsley for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Sauté the Vegetables:

• Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5-6 minutes until softened and translucent.

• Add the minced garlic and cook for another minute, until fragrant.

2. Add the Carrots and Celery:

• Add the diced carrots and chopped celery to the pot. Stir to combine with the onions and garlic, and cook for about 5 minutes, allowing the vegetables to soften slightly.

3. Add the Broth and Seasonings:

• Pour in the vegetable broth (or water), and add the dried thyme, cumin (if using), salt, and pepper. Stir everything together and bring the mixture to a simmer.

4. Simmer the Soup:

• Once the soup is simmering, reduce the heat to low, cover, and let it cook for about 20-25 minutes, or until the carrots and celery are tender.

5. Blend the Soup:

• Use an immersion blender to blend the soup directly in the pot until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches and blend until smooth.

• For a chunkier texture, you can blend just half of the soup and leave the rest as is.

6. Finish with Lemon Juice (Optional):

• If desired, stir in the lemon juice to brighten the flavors of the soup.

7. Serve and Garnish:

• Ladle the soup into bowls and garnish with fresh parsley if desired. Serve hot and enjoy!

Servings and timing

• Servings: 4-6 servings

• Prep time: 10 minutes

• Cook time: 25 minutes

• Total time: 35 minutes

Variations

• Add Potatoes: For a creamier texture, you can add a peeled and diced potato to the soup along with the carrots and celery. The potato will help thicken the soup when blended.

• Spicy Version: Add a pinch of red pepper flakes or a diced jalapeño for a bit of heat and spice.

• Add Greens: For extra nutrients, add a handful of spinach or kale toward the end of cooking. Let it wilt before blending.

• Coconut Milk Version: For a creamy, rich flavor, you can replace a portion of the broth with coconut milk or add a splash at the end of cooking.

Storage/Reheating

• Refrigeration: Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave until hot.

• Freezing: This soup freezes well! Let it cool completely, then transfer it to a freezer-safe container for up to 3 months. To reheat, thaw in the refrigerator overnight and heat on the stovetop or in the microwave.

• Reheating: To reheat, warm the soup gently on the stovetop over low heat, stirring occasionally. Add a little extra vegetable broth or water if the soup becomes too thick after storing.

FAQs

1. Can I use other vegetables in this soup?

Yes! You can easily add other vegetables like zucchini, leeks, or potatoes to this soup. Just add them when you add the carrots and celery, and cook until tender.

2. Can I make this soup ahead of time?

Yes! This soup actually tastes even better the next day as the flavors meld together. You can make it ahead and store it in the fridge for up to 4 days.

3. Can I make this soup creamy without using dairy?

Yes! Blending the soup gives it a creamy texture without the need for dairy. If you want extra creaminess, you can also stir in a bit of coconut milk or cashew cream at the end.

4. How can I make the soup thicker?

If you prefer a thicker soup, you can blend a portion of the soup and return it to the pot. You can also add a small amount of cooked quinoa or rice to thicken it up.

5. Can I use frozen vegetables instead of fresh?

Yes, frozen vegetables will work in this recipe. Just be sure to thaw them before adding them to the soup to avoid too much moisture.

6. Can I add beans to this soup for extra protein?

Absolutely! You can add beans like chickpeas, white beans, or kidney beans to the soup for extra protein. Add them during the last 10 minutes of cooking to heat through.

7. Can I make this soup in a slow cooker?

Yes, you can make this soup in a slow cooker. Add all the ingredients to the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours. Blend the soup once it’s done cooking.

Conclusion

Carrot and Celery Soup is a simple yet satisfying dish that’s packed with flavor and nutrients. The combination of sweet carrots and savory celery creates a comforting, well-rounded soup that is perfect for any occasion. Whether you’re making it for a cozy dinner or as a meal prep option, this soup is sure to be a hit. It’s light, healthy, and easily customizable to suit your preferences. Enjoy a warm bowl of this vegan soup today!

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