Description
A warm and nutritious carrot and celery soup packed with flavor, perfect for chilly days.
Ingredients
Scale
- 4 large carrots, chopped
- 2 stalks of celery, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 tablespoon olive oil
- 1 teaspoon thyme (dried or fresh)
- Salt and pepper, to taste
- Optional toppings: fresh parsley, croutons, or a drizzle of cream
Instructions
- Start by heating the olive oil in a large pot over medium heat. Once hot, toss in the chopped onion, and sauté until it becomes translucent—about 5 minutes.
- Add the minced garlic to the pot, stirring for about a minute until fragrant.
- Next, throw in the chopped carrots and diced celery. Stir the veggies for about 5 minutes.
- Pour in the vegetable broth along with the thyme, and season with salt and pepper. Bring the mixture to a gentle boil.
- Reduce the heat, cover the pot, and let it simmer for about 20 minutes.
- After 20 minutes, check if the vegetables are fork-tender. If so, it’s time to blend.
- Return the blended soup to the pot. If it seems too thick, feel free to adjust the consistency with more broth or water.
- Finally, serve hot, garnished with fresh parsley, croutons, or a drizzle of cream.
Notes
This soup can be made vegan by using vegetable broth and skipping the cream garnish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 7g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg