Celery and Carrot Soup

Celery and Carrot Soup

17
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 {{adjustedServings}} servings 235 cals

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Nutrition

Amount per serving ({{servings}} total)

  • 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

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Directions

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  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.
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Reviews 17

  1. 22 Ratings

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pinkypink
8/29/2007

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 bright color and adds a bit of flavour. This takes longer than the 35 minutes listed to cook. I let mine simmer for an hour and the veggies still weren't soft. I pureed a bit of it and ate it because I was starving, but I let it cook for another hour. It tasted much better. I will make this again, but I will give myself a lot longer to make it. I'm thinking that this would make a good slow-cooker soup.

JODILEE123
8/28/2004

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

JUTES
6/17/2004

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 minced.