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Home » Soups

Carrot and Celery Soup

Published: Mar 19, 2021 by Janelle Hama

Jump to Recipe

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.

carrot and celery soup in a white bowl side view
A fresh batch of carrot and celery soup

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Jump to:
  • 😋Why you’ll love this recipe
  • 🥘Ingredient Notes
  • 🔪Step by Step Guide
  • 💡What to serve with?
  • 💭Pro Tips
  • 🍳Variations
  • 🥘Related Recipes
  • Carrot and Celery Soup (Easy + Vegan)


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.
carrot and celery soup ingredients layed out

🥘Ingredient Notes

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

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?

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

Or for a very special bread, try my fresh oregano bread scrolls.

Serving this soup as a starter, try vegan shepherds pie, vegan vegetable and nut rice, Maqlouba (upside-down rice), gluten free vegan lasagna or even vegan mushroom pasta. 

Or for something more fun try my vegan sausage rolls, which are made with real vegetables.

💭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 colored carrots, note that this may change the color of this soup

carrot and celery soup in a white bowl top down view

🍳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.

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

🥘Related Recipes

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

Otherwise, a hearty meal to try is this spinach chickpea curry or big flavored Asian brussel sprouts.

  • a bowl filled with thick yellow soup, topped with diced red onions and green herbs
    Vegan Freekeh Soup Without Oil
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    Easy Lentils and Pasta Soup (Rishta)
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    Vegan Pumpkin and Carrot Soup With Ginger
  • a white bowl with a silver spoon in orange soup
    Vegan Sweet Potato and Pumpkin Soup Without Oil

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

carrot and celery soup in a white bowl side view

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 Save Recipe Saved Recipe
Course: Appetizer, Soup
Cuisine: Australian
Diet: Gluten Free, Vegan
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings
Author: Janelle Hama

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
Prevent 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.
    step 1 sweating onion carrot and celery in a pot
  • 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.
    step two adding remaining ingredients to pot

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

Calories: 47kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 124mg | Potassium: 344mg | Fiber: 3g | Sugar: 4g | Vitamin A: 10391IU | Vitamin C: 8mg | Calcium: 58mg | Iron: 1mg

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

Tried this recipe?Mention @Plantbasedfolk or tag #plantbasedfolk

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    Recipe Rating




  1. Carl

    February 17, 2023 at 10:07 pm

    I made this for my family last night and we all enjoyed it. I started by weighing out onions, carrots and celery 2:1:1 to make a proper mirepoix. As noted above, this step adds about 10 minutes to the total time, but it also made for a lively and delicious soup. For the last minute of sautéing the mirepoix I threw in the garlic, ginger, and a generous teaspoon of Italian seasoning. I didn't have vegetable broth in the pantry, and wasn't going to go with water, so used unsalted chicken broth instead. Marlena's suggestion of a squirt of lime juice was a great addition! Once the broth was up to a boil I added the rest of the veggies, a diced sweet potato, a can of drained and rinsed chickpeas, and a small can of chicken meat. I simmered the soup for 10-12 minutes to get the carrots and potato chunks al dente, salted and peppered to taste, and served it.

    Reply
  2. Talia

    January 25, 2023 at 10:08 am

    5 stars
    I discovered that this soup is great for helping me lose weight. I eat normal throughout the day and have this for dinner. I don’t feel bloated in the mornings and I have a big portion to keep me full. It might not have been intended for weight loss, but I like it. Sometimes I might add chili too

    Reply
  3. Rileigh

    January 24, 2023 at 11:26 pm

    3 stars
    This is a good base for a soup and has an amazing aroma, but definitely needs some spicing up. Not very flavorful and very very sweet. Easy to make and use as a base for something though!

    Reply
  4. Mark Waterhouse

    January 03, 2023 at 7:24 pm

    Made this however instead of water used a Laska stock base.
    Came out spicy and hearty, definitely recommended.

    Reply
  5. Chris Stones

    December 17, 2022 at 2:05 am

    5 stars
    Nice clear instructions, mine looks ok so far. Its still simmering but looks pretty good.

    Reply
    • Janelle Hama

      December 17, 2022 at 9:50 am

      Thank you Chris, hope you enjoyed this light soup 🙂

      Reply
  6. s cook

    November 23, 2022 at 9:13 pm

    what is EV00 listed as an ingredient in the celery soup?

    Reply
    • Janelle Hama

      November 24, 2022 at 8:59 am

      Extra virgin olive oil

      Reply
  7. Paula

    August 30, 2022 at 6:27 am

    5 stars
    Delicious! I needed to find a recipe to use up the celery, carrots and vegetable broth (used instead of water) in my fridge. Will definitely make again.

    Reply
    • Janelle Hama

      August 30, 2022 at 2:47 pm

      I just love that feeling of using up all the produce! The veggie broth is great idea!

      Thank you Paula 🙂

      Reply
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Heya, I'm Janelle! I've been a messy but delicious cook for a couple of decades now.

In the last few years, I've converted to a vegan diet and have fallen in love with the flavors that can be created from plants.

I specialize in vegan Lebanese food and I'm excited to share these amazing recipes with you.

Let's cook together!

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