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Carrot and Celery Soup Recipe

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4.2 from 33 reviews

This creamy and flavorful Carrot and Celery Soup is a comforting, easy-to-make dish that combines simple, budget-friendly ingredients. The soup highlights the natural sweetness of carrots and the aromatic depth of celery, enhanced with warming spices and creamy coconut milk for a smooth texture. Perfect for a wholesome lunch or light dinner, served hot and ideal with crusty bread.

  • Total Time: 40 minutes
  • Yield: 6 servings

Ingredients

Vegetables

  • 1 yellow onion, peeled and chopped
  • 2.5 pounds (1.1 kg) carrots, peeled and sliced (about 8-9 large carrots)
  • 6 stalks of celery, chopped
  • 2 garlic cloves, peeled and chopped

Spices and Seasonings

  • 1 teaspoon sea salt
  • 1 teaspoon dried ginger
  • 1 teaspoon ground turmeric or curry powder
  • ½ teaspoon ground black pepper

Liquids and Oils

  • 1 tablespoon olive oil
  • 4-5 cups vegetal (vegetable) broth
  • 1 (14oz, 400g) can of coconut milk (reserve some for garnish)

Instructions

  1. Sauté the Vegetables: Heat 1 tablespoon of olive oil in a large soup pot or Dutch oven over medium heat. Add the chopped onion, celery, and sliced carrots. Stir often and sauté for about 5 minutes, or until the onion is soft and translucent.
  2. Add Garlic and Spices: Incorporate the chopped garlic along with 1 teaspoon sea salt, 1 teaspoon dried ginger, 1 teaspoon ground turmeric or curry powder, and ½ teaspoon ground black pepper. Stir well and sauté for another minute until the mixture becomes fragrant.
  3. Add Liquids and Simmer: Pour in 4 to 5 cups of vegetable broth and the can of coconut milk, reserving a little coconut milk to drizzle on top later if desired. Bring the soup to a boil, then reduce the heat to low and simmer gently for 15-20 minutes, or until the carrots are fork tender.
  4. Blend the Soup: Turn off the heat. Use an immersion blender to puree the soup until smooth. If the soup consistency is too thick, thin it out by adding some additional vegetable broth or water. Stir well and adjust seasoning with more salt and pepper to taste.
  5. Serve: Serve the soup hot, garnished with a drizzle of the reserved coconut milk and optionally some chopped fresh parsley. It pairs wonderfully with crusty bread.

Notes

  • If you do not have an immersion blender, carefully transfer the soup in batches to a regular blender to puree.
  • You can substitute ground turmeric with curry powder depending on your flavor preference.
  • To make this soup vegan and gluten free, ensure the vegetable broth is free from animal products and gluten.
  • For extra texture, reserve some cooked carrots or celery and add them back in after blending.
  • Add fresh herbs like parsley or cilantro for a fresh finish.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: International
  • Diet: Vegetarian

Find it online: https://flavorhug.com/carrot-and-celery-soup-recipe/