This simple vegan carrot and celery soup is packed with vegetables and flavor. Because this soup is so easy to make, it's perfect for busy weekends and even better the next day.
Why you will LOVE this soup
- This recipe makes enough to serve six people, but you can easily adjust the ingredients to make more.
- Because of the mild, sweet flavor, kids love this soup.
- You can add any vegetable you like to this recipe.
- It is the perfect soup to feed a crowd.
- One pot recipe!
Ingredient notes
Vegetables - for this soup, you only need a few carrots and a head of celery, but you could absolutely add more! Vegetables with a mild flavor, such as leek, courgette, or parsnip, are perfect additions to this recipe.
Stock - I recommend vegetable stock for this recipe, but any stock will do. Did you know it is super easy to make your own stock from leftover vegetables?
Seasoning - I only use salt and pepper in this recipe, but you could add some thyme or rosemary and a bay leaf.
How to make carrot and celery soup
Clean the vegetables and cut them into small pieces. It is important to make sure the pieces are about the same size, so they cook evenly.
Heat the oil in a large pan and cook the onion until soft and translucent. Add the carrot and celery.
Cook them for about 2 minutes before adding the stock. Bring the soup to a boil and let it simmer for 20 minutes until all the vegetables are soft enough to puree.
Use a hand blender to puree the soup and season with salt and pepper.
Storage
This carrot and celery soup will keep for about 2-3 days in the fridge. If you want to keep it longer, I recommend freezing it.
You can keep it in the freezer for about six months.
There is no need to thaw it before warming it up. Add it to a saucepan and warm it on the stove or in a heatproof bowl in the microwave.
More easy soup recipes
Carrot and celery soup
Ingredients
- 8 cups carrots
- 1 small onion
- ½ head of celery
- 7 cups vegetable stock
- ¼ teaspoon pepper
- 1 teaspoon salt
- 1 tablespoon oil
Instructions
- Clean the vegetables and cut them into small pieces.
- Heat the oil in a large pan and add the onion.
- Cook the onion for a few minutes until translucent.
- Add the remaining vegetables and cook them for about 1-2 minutes.
- Add the stock and bring it to a boil.
- Let the soup simmer for 15-20 minutes until the vegetables are soft.
- Use a stick blender to puree the vegetables and season with salt and pepper.
This is such a clean and beautiful soup!
Thank you!
Enjoyed this with dinner last night and had nothing but smiling faces all around the table! Delish!
Great to hear!
I absolutely love creamy summer soups. This sounds perfect and so delicious. I can't wait to try the recipe. BTW that cute bunny just melted my heart like instantly <3 :)
Thank you!
Such great flavors in this soup. I'm going to surprise the family with this over the weekend.
Hope you enjoy it Andrea!
This sounds like a delicious soup! I love the cute bunny in the photo too, did they try the soup as well?
Thank you Denise. No but she loves stealing my carrots.
Your photographs are amazing! I've never seen a soup that was garnished with a real rabbit before. New favorite blog.
Thank you Emily! I have to stand out somehow ;-)