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.
Why You’ll Love This Recipe
- Sometimes a light soup is exactly what your body needs. This carrot celery soup is a clear soup (thinner texture) using inexpensive ingredients with a mildly sweet taste from the vibrant carrot pieces. It can be enjoyed as is or used as a base for chunky vegetable soup.
- I find that a carrots and celery recipe just can’t ever go wrong, the union of these two vegetables are perfect, especially with added onions.
- I like to make this soup whenever I need something warm, a light meal, or feeling under the weather. My family loves to dunk homemade dinner rolls into it.
- Easy to make, only one pot is needed and the whole soup is made with a few simple steps and is ready in less than 30 minutes, perfect for a chilly day.
- Healthy eating can taste great! Gentle on the gut and adaptable.
- Caters for specialty diets; vegan, gluten free, nut free, dairy free, grain free, vegetarian.
Ingredients and Variations
The complete list of ingredients with measurements, can be found in the full recipe card below.
This healthy soup uses basic ingredients.
Fresh celery only select plump light green celery this will yield a lighter taste and less bitterness. You can also make this simple vegan cream of celery soup.
Fresh carrots in soup are wonderful. You don’t need to peel the carrots, so long as they are cleaned well. If you decide to use different colored carrots, note that this will change the color of this soup
Brown onion will need to be diced. Sometimes I use red onion or even white onion, whatever I have on hand.
Ginger - use fresh ginger for the best peppery taste. I like to use about a 2" chunk (5cm in length).
The flavorings include extra virgin olive oil, salt, fresh garlic cloves, black pepper (or cayenne pepper) and thyme. Sometimes, I feel like taking this soup up a notch by replacing the water and salt with vegetable stock, or water and vegetable bouillon cubes.
This soup can be used as a base soup to add some of your favorite ingredients too, fresh herbs such as fresh parsley or dry herbs such as a small amount of rosemary are always wonderful, and for something a little more filling try adding beans such as navy beans.
Add freshly squeezed lemon juice for a little bit of sourness, I love a bit of fresh lemon in soup.
There are also times when I make this an oil-free soup by sweating the onions with a splash of water instead of olive oil (low calories) I opt for this method when I'm aiming to cleanse, also omitting the salt. For more on cleansing, take a look at my 369 Cleanse review
How To Make Carrot and Celery Soup
Prepare the Veggies
For the best results dice the celery, carrot, and onion as uniformly as possible, this creates an aesthetically pleasing soup and even cooking.
Sweat the Onions, Carrot and Celery
In a large pot, heat up olive oil on medium-high heat and add the diced onion. Sweat until softened and semi-translucent.
Stir through the diced carrot and celery, evenly coating in the onion and oil, and sweat for another five minutes with the lid on.
Cook and Simmer Soup
Add the cups of water, crushed garlic, crushed ginger, thyme and salt and bring to a soft boil, with the lid on.
Once boiling turn the heat down to medium-low and simmer until all veggies are tender (about 10 minutes), again with the lid on. Serve warm.
Pro Tips
Use a bottom heavy pot such as a dutch oven to prevent contents from burning.
This soup can be made smooth by using an immersion blender or a regular blender to blend all the ingredients. To do this, let the soup cool down for 5 minutes after simmering and then blend.
Storage
Leftover soup can be stored in an airtight container once it has cooled to room temperature and then kept in the fridge for up to 7 days.
Can be frozen for up to 3 months in a reusable freezer bag, I lay these flat in my freezer so I can stack them.
What to Serve With?
Dunk some fresh crusty bread into this vegetable soup, try it with damper, for something a little more special, my oregano bread scrolls are amazing!
This soup is a great option as a starter, follow it with vegan shepherds pie without lentils, or gluten free vegan lasagna.
Or for something more fun try my vegan sausage rolls, which are made with real vegetables (vegan recipes can be so much fun!)
More Vegan Soups
Did you enjoy making this carrot and celery soup recipe? Here are some similar simple recipes perfect for those winter months.
Check out my vibrant vegan borscht recipe featuring carrots and beets.
If you’re looking for another recipe with carrots in soup, try this vegan pumpkin sweet potato soup or potato carrot soup, it’s one of my all-time favorites.
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ rating or tag @plantbasedfolk on social media.
Recipe
Carrot and Celery Soup (Easy + Vegan)
Ingredients
- 4 med Carrots diced
- 4 ribs Celery diced
- 1 small Onion diced
- 2 inches Ginger Fresh, grated
- 4 cloves Garlic small-med, grated
- 1 handful Thyme leaves fresh
- 1 tablespoon Olive oil extra virgin
- 1 Salt to taste
- 6 cups Water
Instructions
- In a large pot, heat up olive oil on med-high heat and add diced onions. Sweat until semi-translucent. Add the diced carrot and celery, stir them through the onion ensuring they are coated in the oil and sweat for another five minutes with the lid on.
- Add water, crushed garlic, grated ginger, fresh thyme (see note #1) 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
Nutrition
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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Grace
What a wonderful soothing enjoyable soup. I will make your soup often.
Thank you for sharing your recipe!! 💗
Janelle Hama
My pleasure Grace, I love this delicate soup, so easy to make and slurp, thank you for making it!
Krystal
I used homemade vegetable broth instead of water, delicious!!
Ric McInerney
I followed this recipe to the letter (yes, I even have fresh thyme) and while it turned out looking like the pictures, it was not very nice to eat. It lacked something and didn't have any body to it. I have added a little more salt (although I generally don't use salt), celery seeds and also chilli flakes, but nothing seems to lift it. Sorry.
Janelle Hama
Hey Ric,
Sorry it didn't fit the bill. Everywhere on this recipe it does state it is a light soup. Many folk use this soup and then add their own spin, which is also stated in the article.
Kdonnrn
I made this a written and I loved it. I am making it again today but I am going to add chicken. Love the ginger.
Janelle Hama
I am happy you loved it and will be making it again with your twist! Enjoy!
Julie
Very delicious soup!
I did however find it was slightly too much olive oil for my taste. I will definitely make it again and just reduce the olive oil.
I added 1/2 tsp of turmeric to mine. As well I did 1/2 low sodium broth and water.
Janelle Hama
Hi Julie,
I am glad you found it delicious, I love the addition of turmeric, I alternate between adding oil and not.
J
Libby
Would it be okay to use ginger powder and garlic powder instead?
Janelle Hama
Yes of course!