Warming Celery Carrot Soup Recipes

CELERY AND CARROT SOUP

Celery and Carrot Soup image

A quick and simple recipe for a light tasting soup that makes an excellent first course. The celery and carrots lend a warm, sweet taste.

Provided by BZARNETT

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes

Time 35m

Yield 2

Number Of Ingredients 7

Ingredients

2 tablespoons extra virgin olive oil
1 small onion, minced
1 small carrot, peeled and thinly sliced
1 celery rib, thinly sliced
½ teaspoon dried tarragon
2 cups vegetable broth
½ cup dry white wine

Steps:

Heat the oil in a medium saucepan over medium-high heat. Saute onions until tender, approximately 5 minutes. Slowly stir in carrots, celery, and tarragon, and continue cooking another 5 minutes, or until carrots are tender.
Stir in vegetable broth and wine, and bring to a boil. Reduce to a simmer, and continue cooking 15 minutes longer. Serve hot.

Nutrition Facts : Calories 235.2 calories, Carbohydrate 13.7 g, Fat 14.2 g, Fiber 2.9 g, Protein 2 g, SaturatedFat 1.9 g, Sodium 515.7 mg, Sugar 6.9 g

WARMING CELERY & CARROT SOUP

Warming Celery & Carrot Soup image

A smooth and creamy soup with just a little "bite" for those colder days. Cooked in a microwave with not too much labour input beyond preparation of the veg. The basic recipe was a favourite from our old Sanyo microwave cookbook from more than twenty years ago. Note: For more or less "bite", add or take away one tablespoon of the Love Apple Sauce as you desire. If Love Apple sauce is not available a substitute can be made by combining 1 tbsp Tomato Ketchup with 1 tsp Jerk Sauce.

Provided by Schemin Demon

Categories Low Protein

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

350 g celery ribs, trimmed, washed and cut to 12mm diced lengths
150 g carrots, washed and grated
12 g unsalted butter
450 ml chicken stock (cubes will do)
2 tablespoons levi roots love applesauce
300 ml whole milk
salt & pepper (to season)
25 ml double cream (Swirl to decorate)
1 pinch dried parsley

Steps:

Place butter, diced celery and grated carrot in 2 litre microwaveable bowl and heat on high for 5 minutes.
Add stock, stir and return to microwave for further 12 minutes on high.
Remove from microwave and liquidise in batches until smooth, adding to large saucepan. For really smooth soup, pass through a sieve to remove the fine celery strands which occasionally remain (only if you are an absolute fanatic and a glutton for work).
Add milk, seasoning and Love Apple Sauce (adjusting to taste).
Heat to fast simmer then plate up, decorate with a small swirl of cream and a pinch of dried parsley.

Nutrition Facts : Calories 110.8, Fat 5.9, SaturatedFat 3.2, Cholesterol 17.3, Sodium 200.3, Carbohydrate 10.8, Fiber 1.9, Sugar 6.3, Protein 4.3

CARROT, APPLE & CELERY SOUP

Carrot, Apple & Celery Soup image

For this delicious fresh-tasting soup, use your favorite apple rather than a cooking variety, which will give too tart a flavor. This soup is the perfect choice for the starte of a special-occasion meal or as part of a light lunch. Taken from "The Best Ever Low Fat" cookbook. Note: you can also substitute 1 large peeled and chopped potato instead of the celery and garnish with sprigs of parsley.

Provided by jonesies

Categories Apple

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs carrots, finely diced
1 medium onion, chopped
3 celery ribs, diced (reserve the leaves)
4 cups vegetable stock or 4 cups broth
3 medium apples
2 tablespoons tomato paste
1 bay leaf
2 teaspoons sugar (super fine)
1/4 large lemon
salt
pepper

Steps:

Place the carrots, onion and celery in a lare pan and add the vegetable stock.
Bring to a boil, reduce heat, cover, and let simmer for 10 minutes.
Meanwhile, peel, core, and dice 2 of the apples.
Add the diced apples, tomato paste, bay leaf, and sugar to the pan and bring to a boil over medium heat.
Reduce the heat, partially cover the pan, and let simmer for 20 minutes.
Remove and discard the bay leaf.
Meanwhile, wash, core, and cut the remaining apple into thin slices, without peeling.
Place the apple slices in a small pan and squeeze the lemon juice over apple slices.
Heat the apple slices gently and let simmer for 1-2 minutes, or until the apple is tender.
Drain the apple slices and set aside until required.
Place the carrot and apple mixture in a blender or food processor until smooth.
Gently reheat the soup if necessary and season to taste with salt and pepper.
Ladle the soup into 4 warmed bowls, top with the reserved apple slices and shredded celery leaves.
Serve immediately.

Nutrition Facts : Calories 179, Fat 0.8, SaturatedFat 0.1, Sodium 246.5, Carbohydrate 44.1, Fiber 10.4, Sugar 25.9, Protein 3.3

CELERY ROOT AND CARROT SOUP

Celery Root and Carrot Soup image

This classic, creamy soup is brightened with fresh ginger.

Provided by Rick Martinez

Categories Soup/Stew Carrot Celery Ginger Kid-Friendly Bon Appétit Dinner Healthy Wheat/Gluten-Free Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield 4 servings

Number Of Ingredients 8

Ingredients

1/2 large celery root (celeriac), peeled, chopped
1/2 pound carrots, peeled, chopped
1/4 cup plain whole-milk yogurt
2 tablespoons honey
2 teaspoons ground coriander
1 teaspoon finely grated peeled ginger
Kosher salt, freshly ground pepper
Celery leaves and chopped Granny Smith apple (for serving)

Steps:

Place celery root and carrots in a large pot; add 6 cups water. Bring to a simmer over medium heat; cook until tender, 30-35 minutes. Let cool slightly. Purée in a blender with yogurt, honey, coriander, and ginger until smooth; season with salt and pepper.
Serve soup topped with celery leaves and apple.

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