Go on, give this soup a try. This delicious homemade Carrot and Celery Soup recipe are so quick and easy to make, that it’ll be one of your new dinner favorites!
Part of the whole “vegetarian” lifestyle is, of course, the whole vegan thing. And when you want delicious vegetables, you generally utilize a method called souping. Which, by the way, is a term I just made up (I’m not sure if it’s used in other parts of the world).
Soup is the ultimate comfort food for me. It is the first thing I make to get myself (or my kids) feeling better when there’s been a cold or when someone is feeling under the weather. I’ve made an easy and delicious carrot and celery soup, perfect for these circumstances, plus for anyone new to cooking!
Vegan food can have a tendency to be bland, but this soup will change your mind!
This soup is absolutely amazing! Just imagine the taste of carrot and celery in one mouthful! Drooling yet? If not, please keep reading, and don’t judge until you’ve tried it!
People often say that celery has a dull or weak flavor, but it’s just being overshadowed by the star of this dish: fresh carrots. That makes the celery edible and turns it into a delicious second in this carrot and celery soup. This recipe will show you how to make a wonderful soup with simple steps and basic ingredients.
Carrot and Celery soup is simple, nourishing, and hearty. It goes great with warm bread and butter. This soup can be served as a hot or cold dish in the summer and winter months. The recipe makes about 6 servings, so enjoy it for lunch the next day.
Why Will You Love This Recipe?
- Simple to make and ready in half an hour
- Only one pot is required.
- It’s nutritious, gentle on the stomach, and delicious.
- Vegan, gluten-free, nut-free, and grain-free diets are all catered for.
Ingredients To Prepare Carrot And Celery Soup
If we talk about carrot and celery soup ingredients, you don’t need many ingredients. Here’s the list of required ingredients:
- Carrot: Carrot is a main and tasty addition to this soup. It contributes to nutrition, but it also imparts a vibrant color to the soup.
- Celery: Celery is a nutrient-dense vegetable. It has a salty, somewhat sour flavor when cooked. Its unusual flavor adds to the soup’s appeal.
- Avocado Oil: Avocado oil is an excellent tool for making delectable and nutritious dishes. It’s rich in antioxidants, minerals, essential fatty acids, and vitamins.
- Onion: The flavor of onion is slightly sweet but savory. You can use white, yellow, or red onions in this recipe; however, I like yellow onions.
- Garlic: It is better to use fresh garlic for a strong flavor. However, you can use frozen or even garlic powder to flavor your soup.
- Green onion: You get a grassy yet savory flavor by adding the green onion. If you do not have green onions, you can use scallions as well.
- Thyme: The thyme imparts an irresistible aroma to the dish. You can use dried thyme instead of fresh thyme if you do not have any on hand.
- Vegan bouillon cube: Bouillon cubes contain significantly more sodium, which enhances the flavor due to the addition of traces of MSG. If you don’t have bouillon cubes, you may use either one cup of fresh stock OR one cup of canned broth in place of each cube. Here is my homemade Vegetable Broth Recipe.
- Garlic powder: Garlic powder gives the soup a richer flavor.
- Onion powder: Adding onion powder to the soup will give it a more savory flavor.
- Cayenne Pepper: Cayenne pepper adds a kick to the soup that you’ll like. If you don’t have cayenne pepper, paprika will suffice. Additionally, if you enjoy spice and heat, throw a scotch bonnet.
- Salt: Adding salt to the soup helps to bring the flavors together and make the dish complete.
How To Make Carrot And Celery Soup?
Start by heating oil in a large pot over medium-high heat, add onion and cook until soft, about 3 minutes.
Then stir in carrots, celery, garlic, thyme, and green onions and stir constantly.
Next, add water, bouillon cube, onion powder, and garlic powder.
Bring the soup to a boil, cover the pot and reduce the heat to simmer for 20 minutes.
Finally, season your soup with salt and pepper to taste. I garnished my soup with cilantro to add even more flavor and herbs.
Unlike other soups, this Carrot and Celery Soup is hearty enough to be a meal on its own. However, you can stretch and enjoy it even further by serving it with the following accompaniments.
Try my Vegan Air Fryer Cornbread for something truly unique.
Try my gluten-free, vegan sausages for something more exciting.
- To prevent contents from burning, use a bottom-heavy pot.
- Cut the celery, onion, and carrot as evenly as possible to ensure a nice appearance and even cooking.
- I prefer to leave my soup chunky, more like a stew. But if you like, you can use an immersion blender to puree all or some of the soup slightly. Put another way, add 50% of the bean mixture to a blender or food processor and return it to the pot with the other half and stir well.
- A few days prior to making the soup, chop all the vegetables. This saves time and makes it simple to produce a range of meals using the same components at the same time.
- The soup should not be left out for more than a few hours at room temperature.
- This recipe may easily be doubled or halved, and it freezes wonderfully!
Note, if you think your soup needs more flavors, then there are a variety of options to try while making this soup the next time. The things I suggest are:
- Make this soup without using any oil. Instead of using avocado oil for cooking the onions, use a few tablespoons of water.
- Vegetable stock can be used in place of water and bouillon cubes; however, taste testing is required.
- You can use different colored carrots. If you use different colored carrots, keep in mind that the color of the soup may alter.
- Aside from carrots, celery, and onion, fresh or canned chopped tomatoes are popular additions to this recipe. Zucchini, broccoli, and peas are other good additions.
- To add some sourness, add in some freshly squeezed lemon juice.
- To make it extra creamy, add some coconut or cashew milk. This is entirely optional, but it gives the soup a rich, creamy flavor while keeping it vegan.
- Try adding some extra seasoning, such as fresh parsley, Italian seasoning, or chili flakes.
Frequently Asked Questions About This Recipe:
How Long Does This Soup Keep In The Refrigerator?
This soup will keep in the fridge for 3 to 4 days. Simply store it in an airtight container and reheat it on the stove or in the microwave.
Is It Possible To Freeze This Soup?
Yes, this soup freezes beautifully. Allow cooling before transferring to freezer-safe containers. Refrigerate overnight before reheating on the stove.
Are Carrots Healthy?
Yes! Carrots are high in fiber, beta carotene, vitamin k, potassium, and antioxidants. They also provide a variety of health advantages. They are a low-calorie food that has been associated to better eye health and cholesterol levels. Additionally, its antioxidants, carotenoids, have been associated with a decreased risk of cancer.
Is Celery Healthy To Eat?
Yes! Celery is high in nutrients. Vitamins A, C, and K, as well as minerals such as folate and potassium, are found in celery. It also contains less sodium. It has a low glycemic index; it slowly and steadily affects your blood sugar.
What Are Carrots, Celery, And Onions Together Called?
The French taste base known as mirepoix consists of equal-sized onion, carrot, and celery pieces. It’s made up of 2 parts onion, 1 part carrot, and 1 part celery.
Which Cooks Faster Carrots Or Celery?
They cook at the same time, so if they’re all the same size, they’ll cook more evenly. Here’s a short tip: if you are preparing a small mirepoix, cut the celery several times along its length to make it the same size as the onions and carrots.
What Is In A Bouillon Cube?
Bouillon cubes, made from dehydrated vegetable or meat broth, are evaporated, compressed bouillon in the form of a cube that makes broth when mixed with water. Chicken, beef, or veggie bouillon cubes are the most common options. You can substitute with Vegan Chicken-Style Seasoning.
If you like and enjoy this recipe, please leave a comment to let me know your feedback.
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- Energy: 58 kcal / 242 kJ
- Fat: 1 g
- Protein: 1.4 g
- Carbs: 11.5 g
- Preparation: 10 min
- Cooking: 20 min
- Ready in: 30 min
- For: 3 Servings
- Start by heating oil in a large pot over medium-high heat, add onion and cook until soft, about 3 minutes.
- Add garlic, green onion, thyme, carrot, celery, bouillon cube, onion powder, and garlic powder, and stir for about 2 minutes.
- Add water, and bring to a boil. Reduce heat to simmer for 20 minutes.