Best 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

WINTER WARMER CARROT, CELERY AND POTATO SOUP

Winter Warmer Carrot, Celery and Potato Soup image

This is my take on carrot soup. Paprika and cumin give it a spicy and smoky taste and turmeric gives it a glowing color.

Provided by ladyinred

Categories Potato

Time 40m

Yield 2 serving(s)

Number Of Ingredients 13

Ingredients

1 lb carrot, peeled and diced
1 medium onion, finely chopped
1 red potatoes, diced
1 stalk celery, diced
2 cups vegetable stock
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon turmeric powder
salt and pepper
1 teaspoon vegetable oil
1/8 teaspoon dried Italian herb seasoning
1/2 cup milk
1/4 cup cilantro, finely chopped

Steps:

Heat the vegetable oil.
Saute the onions till soft.
Add the celery and the potato.
Saute for a minute or so.
Add the carrots.
Lower the heat and cook covered for 10 minutes. Keep stirring every 3-4 minutes so that it doesn't stick to the pot.
Add the 2 cups of vegetable stock.
Add the herbs rubbing them between your fingers to make the more fragrant.
Stir in the cumin, turmeric and paprika.
Bring to a boil and cook for 10 minutes more.
Let it cool then blend it in a blender or food processer.
Stir in the milk.
Add salt and pepper to taste.