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 simple soup such as vegan white bean 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 gluten free 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.
Notes on some of the ingredients, the full list of ingredients and their measurements can be found in the recipe card below.
Celery - only select plump light green celery this will yield a lighter taste and less bitterness.
Ginger - use fresh ginger for best peppery taste. I like to use about a 5cm (2" chunk).
Carrots in soup are wonderful. You don’t need to peel the carrots, so long as they are cleaned well.
Check out my delicious vegetable borscht recipe featuring carrots.
Water - 6 cups of water are used to make this soup
🔪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?
Or for a very special bread, try my fresh oregano bread scrolls.
Or for something more fun try my vegan sausage rolls, which are made with real vegetables.
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 colored carrots, note that this may change the color of this soup
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.
I do this when I feel like I need to cleanse, I also omit the salt too. If you're interested in cleansing, check out my 369 Cleanse review
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 is recommended.
Add freshly squeezed lemon juice for a little bit of sourness
If you’re looking for another recipe with carrots in soup, try this pumpkin and carrot soup or a soup using celery carrot and onion try my Lebanese lentil soup recipe. It’s one of my all-time favorite soups, it won’t disappoint.
Or give my filling and wholesome vegan potato and leek soup. These next four are delicious and oil-free low fat potato soup or vegan broccoli soup, spicy cauliflower soup (this one is super spicy) or sweet potato and pumpkin soup
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.
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Carrot and Celery Soup (Easy + Vegan)
- 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.
- 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
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.