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.
Servings: 4 servings
Calories: 47kcal
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
Note #1 - If you placed the whole thyme into the soup (I sometimes do this, when I get lazy!), be sure to take out the stalks before serving.
Dice the celery, carrot, and onion uniformly for an appealing appearance and even cooking.
See above article for serving suggestions.
You might also be interested in these filling and wholesome soups - vegan broccoli soup.
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