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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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.
- 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.
- 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
Notes on some of the ingredients, the full list of ingredients and their measurements can be found in the 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.
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 may 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 (affiliate link) such as a dutch oven to prevent contents from burning.
This soup can be made smooth by using an immersion blender (affiliate link) 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 (affiliate link), 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 either freshly baked dinner rolls, damper, for something a little more special, try my fresh oregano bread scrolls.
This soup is a great option as a starter, follow it with vegan shepherds pie, vegan vegetable and nut 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 (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 vegetable borscht recipe featuring carrots and beets.
If you’re looking for another recipe with carrots in soup, try this pumpkin and carrot soup or another soup using celery carrot and onion is my popular Lebanese lentil soup recipe, it’s one of my all-time favorites.
You can also check out this ginger and carrot soup.
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.4 med Carrots, 4 ribs Celery, 1 small Onion, 1 tablespoon Olive oil
- 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.2 inches Ginger, 4 cloves Garlic, 1 handful Thyme leaves, 1 Salt, 6 cups Water
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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Lucy
Thank you for sharing! Delicious and healthy. My family enjoyed it.
Janelle Hama
Thank you for making my easy soup recipe. So glad you all enjoyed it 🙂
Enya
A fantastic recipe that the whole family really enjoyed! Thank you for this tip and keep it up!
Jeremy
A gentle soup, I left the oil out, making it even gentler. Thanks.
Carl
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.
Talia
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
Rileigh
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!
Mark Waterhouse
Made this however instead of water used a Laska stock base.
Came out spicy and hearty, definitely recommended.
Chris Stones
Nice clear instructions, mine looks ok so far. Its still simmering but looks pretty good.
Janelle Hama
Thank you Chris, hope you enjoyed this light soup 🙂
s cook
what is EV00 listed as an ingredient in the celery soup?
Janelle Hama
Extra virgin olive oil
Susan
Hi Janelle
I’ve made this super easy and delicious soup several times, exactly to the recipe. Everyone can’t quite believe how delicate and nourishing it is.
I do think the key is to sweating the veggies a good ten minutes to bring out the sweetness, is a non negotiable.
This recipe is in my new hm Vegan recipe collection I’m compiling since we’ve started a plant based diet
Thank you
Janelle Hama
You hit the nail on the head. It's delicately simple and the veggies do need a good sweating. Glad you liked it 🙂
Paula
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.
Janelle Hama
I just love that feeling of using up all the produce! The veggie broth is great idea!
Thank you Paula 🙂