Ditch the boring bowls and get ready to taste the rich flavor of this carrot and celery soup sensation. It’s healthy, it’s fun, it’s practically a celebration in a bowl! Get chopping, get simmering, and get ready to fall in love with veggies all over again. This soup is perfect as an appetizer or a light meal, offering a burst of flavors that will invigorate your taste buds.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 63.3 kcal | Servings: 4 servings
Ingredients:
- 1 bay leaf
- 1 onion, finely chopped
- 4 cloves garlic, grated
- 1 inch piece of ginger, grated
- 1 teaspoon olive oil
- ½ teaspoon butter
- 2 diced carrots (about 2 cups)
- 2 cups diced celery (½-inch cubes)
- 1½ teaspoons Italian seasoning (or ½ teaspoon each of basil, oregano, and thyme)
- ¼ teaspoon red chili flakes
- 3 cups low sodium vegetable or chicken stock or water
- 2 tablespoons lemon juice
- ½ teaspoon black pepper
- Salt to taste
Garnish:
- A few fresh celery leaves
- A few fresh thyme leaves or parsley (optional
Directions:
Sauté:
- Heat 1 teaspoon olive oil and ½ teaspoon butter in a large pot over medium-low heat.
- Add 1 bay leaf and the finely chopped onion. Sauté until the onion is translucent.
- Add the grated ginger and garlic, and sauté for a few minutes until fragrant.
- Add the diced carrots and celery, and stir for about 5 minutes.
Simmer:
- Add 1½ teaspoons Italian seasoning and ¼ teaspoon red chili flakes.
- Pour in 3 cups of low sodium vegetable or chicken stock (or water).
- Cover the pot and bring the soup to a boil over medium-high heat.
- Once it starts boiling, reduce the heat and let it simmer for 10 minutes, or until the vegetables are soft.
Blend:
- Scoop out 2 cups of the soup and let it cool slightly.
- Blend the scooped-out soup in a high-speed blender or food processor until smooth.
- Return the blended soup to the pot and simmer for an additional 5 minutes.
- Turn off the heat, then add 2 tablespoons of lemon juice and ½ teaspoon black pepper. Adjust salt to taste if needed.
- Remove and discard the bay leaf.
Garnish:
- Brush a large pan with olive oil. Place a few fresh celery leaves flat on the pan and fry on low heat, flipping until crisp.
- Serve the soup in individual portions and garnish with fried celery leaves and fresh herbs.
Serving Suggestions:
- Pair with a slice of crusty bread or a side salad for a complete meal.
- Top with a dollop of sour cream or a sprinkle of grated Parmesan cheese for added richness.
Cooking Tips:
- For a creamier soup, use an immersion blender to blend the entire pot of soup before garnishing.
- Adjust the seasoning to your taste by adding more herbs or spices as desired.
Nutritional Benefits:
- Carrots are rich in beta-carotene, fiber, and antioxidants, which are beneficial for eye health and boosting the immune system.
- Celery is low in calories and high in vitamins A, C, and K, as well as antioxidants and anti-inflammatory properties.
Dietary Information:
- Gluten-free
- Dairy-free option available by omitting the butter
- Suitable for a vegan diet if using vegetable stock
Storage Tips:
- Store in an airtight container in the refrigerator for up to 5 days.
- This soup can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheat in the microwave, stirring intermittently, or on the stovetop over low heat until warmed through.
Why You’ll Love This Recipe:
This soup is a perfect blend of simplicity and flavor. It’s quick to prepare, healthy, and incredibly delicious. The vibrant colors and fresh ingredients make it not only a treat for your taste buds but also a feast for your eyes. It’s an ideal choice for a cozy night in or a light and refreshing appetizer.
Conclusion:
Enjoy the hearty flavors of this Simple Carrot and Celery Soup. It’s a delightful way to incorporate more vegetables into your diet, offering a satisfying and nutritious meal that’s easy to prepare. Share it with family and friends, and relish the warmth and comfort of a homemade bowl of goodness.