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.
Opt for a bottom-heavy pot to prevent burning.
See above article for serving suggestions.
You might also be interested in these filling and wholesome soups - vegan broccoli soup, spicy cauliflower soup or sweet potato and pumpkin 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