Celery Carrot Soup

Celery carrot soup is a quick way to turn two everyday vegetables into a cozy bowl that fits weeknights, cold days, or light lunches. By sautéing onion, garlic, and ginger first, I build a flavorful base, then I let diced carrots and celery simmer in broth until tender. A splash of lemon at the very end lifts the whole pot, giving each spoonful a bright finish. If you have thirty minutes and a single pot, you can make this recipe from scratch without breaking a sweat.

Why you’ll love this celery and carrot soup

Celery carrot soup has become my go-to for quick, flavorful meals. The natural sweetness of carrots pairs beautifully with crisp, earthy celery, creating a balanced taste that’s satisfying without being heavy. I love how easy it is – just one pot, minimal prep, and you’re done.

The ginger and garlic add warmth and depth, while a squeeze of lemon brightens the whole bowl. It’s incredibly versatile – great for healthy eating or using up leftover vegetables. You can even use pre-chopped veggies when you’re pressed for time.

This recipe doesn’t need fancy equipment or hours of cooking, making it ideal for busy weeknights. It’s forgiving, adaptable, and proves that eating well can be both simple and delicious.

Equipment

• Large pot or Dutch oven (at least 4-quart size for simmering)
• Wooden spoon or spatula for stirring
• Cutting board and sharp knife for chopping veggies
• Immersion blender or regular blender (for a smooth texture; optional if you prefer chunky)
• Measuring cups and spoons
• Fine mesh strainer (if you want to remove the bay leaf easily)

Ingredients

• 1 bay leaf
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 1-inch piece of ginger, peeled and grated
• 1 teaspoon olive oil
• ½ teaspoon butter (for a touch of richness)
• 2 cups diced carrots (about 4 medium carrots, cut into ½-inch pieces)
• 2 cups diced celery (about 4-5 stalks, cut into ½-inch cubes)
• 1½ teaspoons Italian seasoning (or mix ½ teaspoon each of dried basil, oregano, and thyme)
• ¼ teaspoon red chili flakes (adjust for heat level)
• 3 cups low-sodium vegetable or chicken stock (or water if you want it lighter)
• 2 tablespoons fresh lemon juice
• ½ teaspoon black pepper, freshly ground
• Salt to taste (start with ½ teaspoon and adjust)

How to make celery carrot soup

1. Prep your ingredients: Start by washing and chopping everything. Dice the onion, mince the garlic, grate the ginger, and cut the carrots and celery into even ½-inch pieces. This ensures they cook uniformly. I find it helps to have everything ready before heating the pot—makes the process smoother.
2. Sauté the aromatics: Heat the olive oil and butter in your large pot over medium heat. Once the butter melts and foams a bit (about 1 minute), add the chopped onion. Cook for 3-4 minutes until it softens and turns translucent, stirring occasionally to avoid browning. Then toss in the minced garlic and grated ginger. Stir for another 1-2 minutes until fragrant. The ginger adds a fresh zing here, so don’t skip it.
3. Add the veggies and seasonings: Stir in the diced carrots and celery. Let them cook with the onions for 5 minutes, stirring now and then. This step builds flavor by letting the veggies release their natural sugars. Sprinkle in the Italian seasoning, red chili flakes, and a pinch of salt. Give it a good mix so everything coats evenly. If you like a bit more heat, add an extra pinch of chili flakes.
4. Pour in the liquid and simmer: Add the bay leaf and pour in the 3 cups of stock (or water). Bring it to a gentle boil over medium-high heat, then reduce to low. Cover the pot and let it simmer for 20-25 minutes. The carrots should be fork-tender by then—test one to make sure. The house will start smelling amazing at this point.
5. Blend for smoothness: Remove the bay leaf (use tongs or a strainer). If you want a creamy texture like I do, use an immersion blender right in the pot to puree until smooth. Or transfer to a blender in batches—be careful with hot liquids and vent the lid. If chunky is your vibe, skip this and mash lightly with a potato masher.
6. Finish with lemon and pepper: Stir in the lemon juice and black pepper. Taste and add more salt if needed. Simmer uncovered for 2-3 more minutes to let the flavors meld. The lemon cuts through the richness and adds a fresh pop—don’t be tempted to skip it.
7. Serve hot: Ladle into bowls and enjoy right away. A drizzle of olive oil on top is nice if you’re feeling fancy.

Variations and substitutions

This celery carrot soup is incredibly flexible. For vegan versions, use vegetable stock and replace butter with olive oil or plant-based alternatives. Want it creamier without dairy? Add coconut milk at the end instead of blending smooth.

Make it gluten-free with certified stock, or use low-sodium options to control salt. No carrots? Try sweet potatoes for sweetness or regular potatoes for heartiness. Swap celery with fennel for an anise twist, or add curry powder instead of Italian seasoning for an Indian flavor.

Boost protein with cooked lentils or chickpeas. Don’t like ginger? Use fresh turmeric or skip it entirely. Leftover roasted vegetables work great and reduce cooking time. The base recipe handles substitutions well, so experiment with what you have on hand.

Storage and making ahead tips

Celery carrot soup stores beautifully – I always make extra! Cool completely, then refrigerate in airtight containers for up to 5 days. Reheat on the stovetop with a splash of water or microwave, stirring frequently.

For freezing, use freezer-safe containers (leave headspace) for up to 3 months. Thaw overnight in the fridge and reheat gently. If it separates, just blend briefly.

Make-ahead tips: Chop vegetables a day early and refrigerate, or cook through step 4 and finish the next day for deeper flavor. Add fresh lemon juice when reheating to maintain brightness.

What to serve with celery and carrot soup

Celery carrot soup pairs beautifully with crusty bread for dipping. For lunch, serve with a simple green salad and vinaigrette. Make it heartier with grilled cheese sandwiches—sharp cheddar works great. Add quinoa or brown rice for a filling vegetarian meal. Try roasted chickpeas for extra crunch, or create a charcuterie board with cheese and fruits. For kids, blend the soup smooth and serve with crackers. Choose sides that complement the soup’s creamy texture.

Notes

• Fresh vs. dried herbs: I use dried Italian seasoning for convenience, but if you have fresh basil or thyme, add 1-2 tablespoons toward the end for brighter flavor.
• Heat level: The ¼ teaspoon chili flakes gives a gentle warmth; taste before adding more, especially if serving to spice-sensitive folks.
• Blending safety: If using a stand blender, fill only halfway and cover with a towel—steam can build up and cause spills.
• Nutrition boost: This soup is naturally low-cal (around 100 calories per serving) and high in vitamin A from carrots and fiber from celery.
• Scaling: For a crowd, double everything but the oil and butter—use a bigger pot to avoid overcrowding.
• Allergies: Check your stock for allergens; homemade is best if you have sensitivities.

Frequently asked questions

Can I make celery carrot soup in a slow cooker?
Absolutely—sauté the aromatics in a pan first, then dump everything into the slow cooker except the lemon. Cook on low for 4-6 hours until veggies are soft, then blend and add lemon. It’s hands-off and great for busy days.

Is celery carrot soup gluten-free?
Yes, as long as your stock is gluten-free (most vegetable ones are). Double-check labels, and you’re set—no wheat involved in the core recipe.

How do I make it thicker?
For a heartier texture, add a peeled, diced potato with the carrots, or simmer uncovered for the last 10 minutes to reduce liquid. A tablespoon of cornstarch slurry (mixed with water) stirred in at the end works too, but keep it natural if possible.

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