Go Back
Carrot And Celery Soup Recipe

Carrot and Celery Soup

Discover the ultimate Carrot and Celery Soup Recipe, a comforting and nutritious dish perfect for any time of year. This simple yet incredibly flavorful soup is a fantastic way to utilize common vegetables, offering a wholesome meal that’s both affordable and satisfying.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course: Soup
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound carrots approximately 4-5 medium carrots, peeled and roughly chopped
  • 4-5 ribs celery trimmed and roughly chopped
  • 1 large yellow onion peeled and roughly chopped
  • 4 cloves garlic peeled and minced
  • 6 cups low-sodium vegetable broth Alternatively, you can use chicken broth for a slightly richer flavor profile.
  • 2 tablespoons extra virgin olive oil for sautéing
  • 2 sprigs fresh thyme or 1 teaspoon dried thyme
  • to taste salt
  • freshly ground to taste black pepper
Optional Creaminess
  • 1/4 cup heavy cream or coconut milk (for a dairy-free option)
  • 1 tablespoon fresh parsley chopped, for garnish
  • plain yogurt or sour cream for serving
  • toasted croutons
  • good quality olive oil for drizzling

Equipment

  • Large pot or Dutch oven
  • Blender
  • Immersion blender

Method
 

  1. Begin by thoroughly washing and peeling your carrots. Trim the ends of the celery ribs and remove any tough outer strings if present. Roughly chop the carrots, celery, and onion into bite-sized pieces. Peeling and mincing the garlic is the final prep step.
    1 pound carrots, 4-5 ribs celery, 1 large yellow onion, 4 cloves garlic
  2. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and celery. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. This step is crucial for building a sweet and savory foundation for your soup.
    2 tablespoons extra virgin olive oil, 1 large yellow onion, 4-5 ribs celery
  3. Stir in the chopped carrots and minced garlic. Cook for another 2-3 minutes, stirring constantly, until the garlic is fragrant. Be careful not to burn the garlic.
    1 pound carrots, 4 cloves garlic
  4. Pour in the vegetable broth. Add the sprigs of fresh thyme (or dried thyme) and the bay leaf. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 20-25 minutes, or until the carrots are fork-tender.
    6 cups low-sodium vegetable broth, 2 sprigs fresh thyme
  5. Once the vegetables are tender, remove and discard the thyme sprigs and the bay leaf. Carefully transfer the soup in batches to a blender, or use an immersion blender directly in the pot. Blend until the soup is smooth and creamy. If using a standard blender, be cautious as hot liquids can expand; fill the blender only halfway and hold the lid down with a towel.
    2 sprigs fresh thyme
  6. Return the blended soup to the pot. If desired, stir in the heavy cream or coconut milk for an extra layer of richness. Heat gently, but do not boil. Season generously with salt and freshly ground black pepper to taste. Your Carrot and Celery Soup Recipe is almost ready!
    1/4 cup heavy cream, to taste salt, freshly ground to taste black pepper
  7. Ladle the hot soup into bowls. Garnish with fresh chopped parsley, a swirl of yogurt or sour cream, toasted croutons, or a drizzle of olive oil, if desired.
    1 tablespoon fresh parsley, plain yogurt or sour cream, toasted croutons, good quality olive oil

Notes

Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm on the stovetop or in the microwave. The soup also freezes beautifully for up to 2-3 months.