Carrot and Celery Soup

A light and warming carrot and celery soup. Mildly sweet from the carrot, this vegan soup is low-fat, healthy and perfect for dunking freshly baked bread into.

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I just love a good bowl of soup. Don’t you?

Sometimes a light soup is exactly what your body needs. This carrot and celery soup is a clear soup using inexpensive ingredients with a mildly sweet taste.

I find that a carrots and celery recipe just can’t ever go wrong, the union of these two vegetables are perfect.

I like to make this soup whenever I need something warm, a light meal, or feeling under the weather.

Although, this easy vegan soup can be made anytime just like my vegan tomato soup.

😋Why you’ll love this recipe

• Easy to make, ready in 30 minutes
• Only one pot needed
• It’s healthy, light on the gut and tastes great
• Caters for specialty diets; vegan, gluten free, nut free, dairy free, grain free.

🥘Ingredient Notes

Celery - only select plump light green celery this will yield a lighter taste and less bitterness.

Ginger - use fresh ginger for best peppery taste

Carrots in soup are wonderful. You don’t need to peel the carrots, so long as they are cleaned well.

🔪Step by Step Guide

Here’s how to make carrot and celery soup

Step 1 - In a large pot, heat up olive oil on med-high heat and add onion. Sweat until semi-translucent. Add carrot and celery, stir through the onion and sweat for another five minutes with the lid on.

Step 2 - Add water, garlic, ginger, thyme and salt and bring to a boil. Turn the heat down to med-low and cook until all veggies are tender. Serve warm.

💡What to serve with?

This vegan vegetable soup is delicious to enjoy with freshly baked bread or damper.

Or serve this soup as a starter to vegan shepherds pie, vegan vegetable and nut rice, Maqlouba (upside-down rice) or gluten free vegan lasagna. 

💭Pro Tips

Use a bottom heavy pot* to avoid contents from burning.

Cut the celery, carrot and onion as uniformly as possible, this creates an aesthetically pleasing soup and even cooking.

Whilst sweating the onion, carrot and celery is recommended as it makes them sweeter, you do not need to do this. You can just throw everything into the pot and cook through, saving time.

If you decide to use different coloured carrots, note that this may change the colour of this soup

🍳Variations

This soup can be used as a base soup to add some of your favourite ingredients

Make this an oil free soup. Simply use a couple of tablespoons of water to sweat the onions in rather than olive oil.

This soup can be made smooth by using an immersion blender* to blend all the ingredients together

Water and salt can be replaced with vegetable stock, taste testing recommended. 

Add freshly squeezed lemon juice for a little bit of sourness

🥘Related Recipes

If you’re looking for another recipe with carrots in soup, or a soup using celery carrot and onion try my Lebanese lentil soup. It’s one of my all time favourite soups, it won’t disappoint.

Did you enjoy making this carrot and celery soup recipe? I would love to hear from you, leave me a comment below and give me a rating. This will help me sustain Plant Based Folk. You can also check out this ginger and carrot soup.

Alternatively, did you happen to take a photo? Tag me @plantbasedfolk on Instagram to be featured via stories.

Janelle x

📖 Recipe

Carrot and Celery Soup (Easy + Vegan)

A light and warming carrot and celery soup. Mildly sweet from the carrot, this vegan soup is low-fat, healthy and perfect for dunking freshly baked bread into.

Print Pin Rate

Course: Appetizer, Soup

Cuisine: Australian

Diet: Gluten Free, Vegan

Keyword: carrot and celery soup, carrots in soup, celery and carrot soup, easy vegetable soup, soup with celery, vegan soup

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 4 servings

Author: Janelle

Ingredients

• 4 med Carrots diced
• 4 stalks Celery diced
• 1 small Onion diced
• 5 cm Ginger Fresh, grated
• 4 cloves Garlic small-med, grated
• 1 handful Thyme fresh, small
• 1 tablespoon Olive oil extra virgin
• 1 Salt to taste
• 6 cups Water

Metric - US Customary

Cook ModePrevent your screen from going dark

Instructions

• In a large pot, heat up olive oil on med-high heat and add onion. Sweat until semi translucent. Add carrot and celery, stir through the onion and sweat for another five minutes with the lid on.
  
• Add water, garlic, ginger, thyme and salt and bring to a boil. Turn the heat down to med-low and cook until all veggies are tender. Serve warm.
  

Video

Notes

💭Pro Tips

 

• Use a bottom heavy pot to avoid contents from burning.
• Cut the celery, carrot and onion as uniformly as possible, this creates and aesthetically pleasing soup and even cooking.
• Whilst sweating the onion, carrot and celery is recommended as it makes them sweeter, you do not need to do this. You can just throw everything into the pot and cook through, saving time.
• If you decide to use different coloured carrots, note that this may change the colour of this soup

💡What to serve with?

Dinner rolls

 

Looking for more yummy soup inspo - check out my popular lentil soup recipe

 

*Shop for your healthy organic groceries at Thrive Market*.

 

 

N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.

 

Nutrition

Serving: 1g | Calories: 47kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 107mg | Potassium: 344mg | Fiber: 3g | Sugar: 4g | Vitamin A: 10391IU | Vitamin C: 8mg | Calcium: 48mg | Iron: 1mg

Tried this recipe?Mention @Plantbasedfolk or tag #plantbasedfolk