Celery and Carrot Soup Recipe - Allrecipes.com
Celery and Carrot Soup Recipe
  • READY IN 35 mins

Celery and Carrot Soup

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 25 mins
  • READY IN 35 mins
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Reviews More Reviews

Aug 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.

 
Aug 28, 2004

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

 

20 Ratings

Jun 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.

 
Aug 08, 2007

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.

 
Feb 14, 2005

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.

 
Jan 24, 2008

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.

 
Oct 18, 2006

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.

 
Sep 20, 2004

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

 

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Nutrition

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

* Percent Daily Values are based on a 2,000 calorie diet.

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