Carrot and Celery Soup

5 from 10 votes

This slightly spiced carrot and celery soup is flavored with ground ginger and cinnamon and brightened with fresh lemon. It's light, simple, and delicious.

The recipe yields 4 servings (1 cup each).

Prep Time10

Cook Time20

Total Time30

Course: Soup

Cuisine: vegan, vegetarian

Keyword: carrot and celery soup

Servings:

Calories: 144kcal

Author: Katia

Ingredients

1 Tablespoon extra virgin olive oil
1 medium-sized onion, diced (any colour is fine)
2 garlic cloves, minced
1 lb (450 grams) carrots, peeled and chopped*
½ lb (220 grams) celery, chopped
2 ½ cups (600 ml) low-sodium vegetable broth
1 cup (240 ml) plant-based milk (or any favorite milk)
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground turmeric
½ to ¾ teaspoon Salt (or season to taste if use different broth)
2-3 Tablespoon chopped fresh parsley, to serve (optional)

Instructions

Heat the olive oil in a large pot or Dutch oven. Add the onion, and sauté for 4-5 minutes, stirring occasionally, until soft and translucent. Add the garlic, and cook for an extra minute until fragrant.
Stir in the chopped carrots and celery, add the broth, milk, spices, and salt, and bring to a boil. Reduce the heat to a simmer, cover with a lid, and cook until tender (it takes between 15 and 20 minutes).
Turn the heat off and let it cool slightly. Transfer the soup to a stand blender, whizz just until smooth, then return it to the pot. You can also use a hand blender to puree the soup while it's in the pot. In both cases, please be careful, as the soup will still be hot.
Once the blended soup is back in the pot, stir in the lemon juice and taste to adjust the seasoning if needed. You might also want to add more fresh lemon juice to add more zing and freshness.
Serve with freshly ground black pepper, chopped fresh parsley, crusty bread, and toasted seeds if desired. Enjoy!

Notes

If you don't have a kitchen scale, 1 pound of carrots is about 5 medium-sized carrots, while 1/2 pound of celery is about 4 medium-sized stalks.

Salt: Start with 1/2 or 3/4 teaspoon salt and then adjust the seasoning at the end of the cooking time, especially if you use chicken, beef, or regular vegetable broth rather than low-sodium broth, as you don’t know how salty the broth is.

Nutrition facts: The nutrition values for one serving of soup made with oat milk and are based on an online nutrition calculator. It’s an estimate only and should not be considered a substitute for a professional nutritionist’s advice. Please see my disclosure policies.

Nutrition