Recipe by BZARNETT
"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."
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extra virgin olive oil
carrot, peeled and thinly sliced
celery rib, thinly sliced
dry white wine
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.
3 stars based on the recipe. Because who has one carrot and one stick of celery to use. 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.
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 minced.
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 of the soup before serving. This is awesome if you add a dash of hot sauce and some lemon zest.
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 makes for a decent lunch. It might have been better if I'd actually had wine to put in it, but as I did it, it was ok.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Celery and Carrot Soup
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 128
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