This warm, bright carrot and celery soup is simple, comforting, and full of fresh flavor. Sweet carrots and crisp celery cook down into a silky, orange puree. The aroma is earthy and slightly sweet. A splash of olive oil adds a soft, rounded mouthfeel. Garnish with parsley for a fresh, green finish.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: ~100 kcal
- Protein: ~2 g
- Carbohydrates: ~8–9 g
- Fat: ~7 g
- Fiber: ~2 g
- Sugar: ~3–4 g
- Sodium: ~300 mg
Why Make This Carrot and Celery Soup
This soup is fast, healthy, and gentle on the stomach. It uses common pantry vegetables and a simple broth. The texture is smooth and silky, and the flavor is naturally sweet with a light savory base. It works as a light lunch, a starter for dinner, or a soothing bowl when you feel under the weather. It’s also easy to adapt for vegans, low-sodium diets, or a creamier finish.
How to Make Carrot and Celery Soup
Make sure your vegetables are evenly chopped for even cooking. Use a good-quality vegetable broth for deeper flavor, or make your own for lower sodium. Blending while the soup is warm gives the smoothest texture. Taste and adjust seasoning at the end.
Ingredients:
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 carrots, chopped
- 2 celery stalks, chopped
- 4 cups vegetable broth
- Salt and pepper to taste
- Fresh parsley for garnish
Directions:
Step 1: Preparation
Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 4–5 minutes, stirring so it does not brown.
Step 2: Mixing
Add the chopped carrots and celery to the pot. Cook, stirring occasionally, for about 5–7 minutes until the vegetables begin to soften and smell sweet.
Step 3: Cooking
Pour in the vegetable broth and raise the heat until the liquid comes to a boil. Lower the heat and simmer gently for 15–20 minutes, until the carrots and celery are very tender.
Step 4: Finishing
Remove the pot from heat. Blend the soup until smooth using an immersion blender or work in batches in a regular blender (be careful with hot liquid). Return to the pot if needed. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.
How to Serve Carrot and Celery Soup
Serve in warm bowls with a drizzle of olive oil or a swirl of dairy-free yogurt. Pair with crusty bread, crackers, or a light salad. For a heartier meal, add a scoop of cooked lentils or top with toasted seeds for crunch. The bright orange color looks lovely against a sprinkle of green parsley.
How to Store Carrot and Celery Soup
- Refrigerator: Cool to room temperature, cover, and store in an airtight container for 3–4 days.
- Freezer: Freeze in airtight containers or freezer bags for up to 3 months. Leave a little headspace.
- Reheating: Thaw overnight in the fridge if frozen. Reheat gently on the stove over low heat, stirring occasionally. Add a splash of broth or water if the soup is too thick.
Expert Tips for Perfect Carrot and Celery Soup
- Cut vegetables into similar sizes to ensure even cooking.
- Use low-sodium broth so you can control the salt.
- For extra depth, sauté a clove of minced garlic with the onion or add a pinch of smoked paprika.
- For a creamier texture, blend in a spoonful of butter, cream, or coconut milk just before serving.
- If your soup is too thin after blending, simmer a few minutes uncovered to concentrate flavor; if too thick, stir in a little hot water or broth.
- Chill leftovers quickly by dividing into smaller containers to keep food-safe.
Delicious Variations
- Ginger-Carrot Celery Soup: Add 1 inch fresh ginger with the onions for a warm, spicy note.
- Lemon & Herb: Finish with a squeeze of lemon juice and extra parsley for brightness.
- Creamy Coconut: Stir in 1/3 cup coconut milk after blending for a silky, tropical twist.
- Roasted Vegetables: Roast the carrots and celery before simmering to add a caramelized flavor.
- Spiced Lentil Add-in: Stir cooked red lentils into the soup for more protein and body.
Frequently Asked Questions
- How can I make this soup thicker or thinner?
- To thicken, simmer the blended soup a little longer uncovered to reduce liquid. You can also add cooked potatoes or lentils and blend. To thin, stir in warm broth or water a little at a time until you reach the desired consistency.
- Can I use fresh herbs instead of parsley?
- Yes. Fresh thyme, dill, or chives work well. Add delicate herbs like parsley or chives just before serving to keep their color and flavor.
- Is this soup vegan and gluten-free?
- Yes. With vegetable broth and olive oil, this recipe is naturally vegan and gluten-free. Check labels on broth to confirm.
- Can I prepare this in advance for a dinner party?
- Absolutely. Make the soup a day ahead and refrigerate. Reheat gently and adjust seasoning before serving. If frozen, thaw overnight first.
- How do I blend hot soup safely?
- Use an immersion blender directly in the pot for safest handling. If using a regular blender, work in small batches, fill only halfway, and hold the lid down with a towel to allow steam to escape slowly.
- Can I add potatoes or other vegetables?
- Yes. Potatoes add creaminess; parsnips or a small apple can add sweetness. Add firmer vegetables earlier so they cook through.
- What if my soup tastes flat?
- Brighten the flavor with a small squeeze of lemon juice or a splash of vinegar. Fresh herbs and a final grind of black pepper also help.
Conclusion
This carrot and celery soup is an easy, bright, and comforting bowl that comes together quickly. It smells fresh, looks sunny, and tastes warm and slightly sweet, with a smooth texture that feels soothing. Try the recipe as written or explore the variations above. For a similar plant-based version with extra tips and photos, check out Light and Delicious Carrot and celery soup (Easy & Vegan). Enjoy making it your own—serve it warm, share it with friends, and savor the simple comfort.
Print
Carrot and Celery Soup
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A warm, bright soup made with carrots and celery, perfect for a comforting meal.
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 carrots, chopped
- 2 celery stalks, chopped
- 4 cups vegetable broth
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 4–5 minutes, stirring to prevent browning.
- Add the chopped carrots and celery to the pot. Cook, stirring occasionally, for about 5–7 minutes until the vegetables begin to soften.
- Pour in the vegetable broth and raise the heat until boiling. Lower the heat and simmer gently for 15–20 minutes, until the vegetables are very tender.
- Remove the pot from heat and blend the soup until smooth. Season with salt and pepper to taste and serve hot, garnished with fresh parsley.
Notes
For a creamier texture, blend in some coconut milk or butter before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Blending
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 100
- Sugar: 4g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
