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Celery and Carrot Soup

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."

This Kitchen Approved Recipe has an average star rating of 3.7 Rate/Review | Read Reviews (11)

Prep Time:
10 Min
Cook Time:
25 Min
Ready In:
35 Min

Servings  (Help)

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Original Recipe Yield 2 servings
 

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 small onion, minced
  • 1 small carrot, peeled and thinly sliced
  • 1 celery rib, thinly sliced
  • 1/2 teaspoon dried tarragon
  • 2 cups vegetable broth
  • 1/2 cup dry white wine

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 235 | Total Fat: 14.2g | Cholesterol: 0mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 4 stars. This recipe averages a 3.7 star rating.
Reviewed on Aug. 29, 2007 by pinkypink   view full review
I needed to use up carrots and celery so I doubled the broth and wine, and also added chopped...
The reviewer gave this recipe 4 stars. This recipe averages a 3.7 star rating.
Reviewed on Aug. 28, 2004 by JODILEE123   view full review
Great tasting! I pureed the carrots and celery to give it a creamier texture.
The reviewer gave this recipe 4 stars. This recipe averages a 3.7 star rating.
Reviewed on Jun. 17, 2004 by JUTES   view full review
This is a tasty soup that I have been making for years. It is delicious as a light first...
The reviewer gave this recipe 4 stars. This recipe averages a 3.7 star rating.
Reviewed on Aug. 8, 2007 by Rygarsnake   view full review
This was very good! I used 4 carrots and celery ribs and 1/2 a minced red pepper to the onion....
The reviewer gave this recipe 4 stars. This recipe averages a 3.7 star rating.
Reviewed on Feb. 14, 2005 by Sola   view full review
Fairly good. I added a bit of black pepper. I didn't have any white wine, so I used 1/8 cup...
The reviewer gave this recipe 4 stars. This recipe averages a 3.7 star rating.
Reviewed on Jan. 24, 2008 by LudwigVanBeetroot   view full review
The wine is a necessary addition. I had to go without the tarragon and I compensated with...
The reviewer gave this recipe 5 stars. This recipe averages a 3.7 star rating.
Reviewed on Oct. 11, 2010 by Sawdusty Supporting Member (Click to learn more about Supporting Membership)  view full review
It's great !! every now and then to have a recipe that doesn't serve 16 people. This is a...
The reviewer gave this recipe 4 stars. This recipe averages a 3.7 star rating.
Reviewed on Oct. 18, 2006 by D Thomason   view full review
I added alot of extra carrots bcause I needed to use them. I found this to be my favourite...
The reviewer gave this recipe 4 stars. This recipe averages a 3.7 star rating.
Reviewed on Sep. 20, 2004 by BRITGAL37   view full review
Fantastic and easy to make! I upped the recipe to six servings and even my finicky teenage...
The reviewer gave this recipe 4 stars. This recipe averages a 3.7 star rating.
Reviewed on Oct. 6, 2010 by Gabyota   view full review
Great recipe. I'm a big fan of soups and the white wine gives this one a very special flavour.

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