Celery and Carrot Soup

Celery and Carrot Soup

19
BZARNETT 0

"A quick and simple recipe for a light tasting soup that makes an excellent first course. The celery and carrots lend a warm, sweet taste."

Ingredients

35 m servings 235 cals
Serving size has been adjusted!

Original recipe yields 2 servings

Adjust

Nutrition

  • Calories:
  • 235 kcal
  • 12%
  • Fat:
  • 14.2 g
  • 22%
  • Carbs:
  • 13.7g
  • 4%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 516 mg
  • 21%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Heat the oil in a medium saucepan over medium-high heat. Saute onions until tender, approximately 5 minutes. Slowly stir in carrots, celery, and tarragon, and continue cooking another 5 minutes, or until carrots are tender.
  2. Stir in vegetable broth and wine, and bring to a boil. Reduce to a simmer, and continue cooking 15 minutes longer. Serve hot.

Reviews

19
  1. 26 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful

I needed to use up carrots and celery so I doubled the broth and wine, and also added chopped garlic. I also added lemon zest, a bit of lemon juice, and turmeric. The turmeric makes the soup a...

Most helpful critical

Made it based on the recipe once and then started adding veggies. I always have a ton of vegetables to use from my farm box so I frequently max out the veggie. 5 stars as a base.

I needed to use up carrots and celery so I doubled the broth and wine, and also added chopped garlic. I also added lemon zest, a bit of lemon juice, and turmeric. The turmeric makes the soup a...

Great tasting! I pureed the carrots and celery to give it a creamier texture.

This is a tasty soup that I have been making for years. It is delicious as a light first course for lunch or dinner with a hearty sandwich. I also add several garlic cloves that have been minc...

This was very good! I used 4 carrots and celery ribs and 1/2 a minced red pepper to the onion. I used chicken broth and a can of italian diced tomatoes and garlic cloves. I pureed about a 1/4 ...

Fairly good. I added a bit of black pepper. I didn't have any white wine, so I used 1/8 cup white wine vinegar and added some sugar to balance it. I put some crushed crackers in the soup, and it...

The wine is a necessary addition. I had to go without the tarragon and I compensated with garlic and some half and half. It was deeeelish.

I added alot of extra carrots bcause I needed to use them. I found this to be my favourite carrot soup I Have tasted so far.

It's great !! every now and then to have a recipe that doesn't serve 16 people. This is a nice recipe for two people with a left-over. The feedback from the supporters of allrecipes is also ve...

Fantastic and easy to make! I upped the recipe to six servings and even my finicky teenage daughter loved it! Definitely a "do again".