Ingredients
Scale
- 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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve hot: Ladle into bowls and enjoy right away. A drizzle of olive oil on top is nice if you’re feeling fancy.
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.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 120 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg