Name: Carrot and Celery Soup (Easy + Vegan)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
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 tbsp Olive oil (extra virgin); 1 Salt (to taste); 6 cups Water

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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

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

carrot and celery soup ingredients layed out

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.

diced onion, carrot and celery in a pot being sweated and them simmered

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!)

carrot and celery soup in a white bowl top down view

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)

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.

Prep: 10

Cook: 15

Total: 25

Servings: servings

Author: Janelle Hama

Course: Appetizer, Soup

Cuisine: Any, Australian

Diet: Gluten Free, Vegan

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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

Metric - US Customary

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.