This Carrot Celery Ginger Soup is the perfect easy recipe to make during the winter months. It’s a good way to use tons of vegetables when you don’t know what to do with leftover carrots or celery. This recipe also adds a few basic ingredients like apples, rosemary and coconut cream for a well-rounded healthy soup with tons of flavors. This vegetable soup is also perfect for vegan recipes!

Celery and Carrot Soup

What’s better than making a large pot of soup in the winter? There is something so cozy about letting a soup simmer on the stove, all while it fills your home with the scents of it all coming together. This celery soup recipe is my favorite to make, especially when I’m looking to use up a bunch of leftover ingredients since I hate letting anything go to waste!

Ingredients to prepare Carrot and Celery Soup

• 2 tbsp of olive oil. You can also substitute for avocado oil, vegetable oil or canola oil.
• 1 lbs of fresh carrots
• 4 celery stalks
• 2 apples
• 1/2 of a red onion
• 4 cloves garlic
• 2-inch chunk of ginger, peeled
• salt & black pepper
• 4 cups of vegetable broth. Can be substituted for bouillon cubes
• fresh herbs, like rosemary, fresh parsley or thyme.
• 1 cup of coconut milk, for a touch of richness

How to make Carrot and Celery Soup

Step 1

Preheat oven to 400 F. Chop your carrots, stalks celery and apples into large chunks. Toss with 1 tablespoon of olive oil and season with salt. Transfer to a rimmed baking sheet and roast for about 20 minutes, until soft and the vegetables begin to caramelize. That’s where you’ll get tons of added flavor to this delicious soup.

Step 2

In a large pot or dutch oven, add the remaining olive oil and cook down the sliced onion, chopped garlic and ginger. Everything can be roughly cut, so don’t worry about spending too much time chopping. Cook on medium-high heat for about 5 minutes, or until onions are soft.

Step 3

Return the roasted vegetables to the stock pot, gently pour in the 4 cups of vegetable broth and toss in your fresh herbs. Bring to medium heat until it starts to boil, then reduce to low heat. Simmer partially covered for about 15-20 minutes, stirring every few minutes.

Step 4

Remove the rosemary (if you are using parsley or a softer herb, you can leave it in). Pour in the coconut milk, and using an immersion blender, blend until smooth. If you don’t have a hand blender, you can also use a blender. You might need to blend the soup in batches.

step 5

Garnish (optional) and serve!

What can I serve with Celery and Carrot Soup?

Here are a few recipes that pair perfectly with this cozy soup!

• Acorn Squash Salad with Turkey and Roasted Pears
• Apple and Goat Cheese Salad with a Maple Balsamic Vinaigrette
• Caramelized Pear & Blue Cheese Salad
• Creamy Rosemary and Garlic Pasta
• Rustic Tomato Tart
• Asparagus & Ricotta Phyllo Pie
• Homemade Pita Bread
• Vegan Thanksgiving Wraps

Recipe Variations and Substitutions

As mentioned previously, this soup is so customizable. When I created this recipe, the goal was to use up as many leftovers in my fridge to reduce food waste. If you want to add more to this soup, you are more than welcome to do so. Here are some great options for add-ins or substitutions

• Wild Rice
• Shredded Chicken Breast
• Chopped green onions
• Cayenne Pepper, Chili Pepper or Red Pepper Flakes for a little added spice
• Sweet Potato
• Leftover Medium potatoes
• Bell Peppers
• Chickpeas
• Spinach
• White Beans or Butter Beans

FAQ

How do you soften carrots and celery for soup?

The best way is to roast them in the oven. Not only does it makes them softer, they also help caramelize the vegetables and bring out so much extra flavor.

Is celery supposed to be peeled?

This is based on preference. Some don’t like the tough string found in celery, so you can peel those if you wish. Otherwise, you can leave them as is for this Celery Soup recipe.

Should I saute carrots and celery before adding to soup?

If you prefer not to roast the carrots and celery, I encourage you to saute them for a few minutes in olive oil. This will get them softer, but also help pull out so much flavour from the natural sugars found in vegetables.