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Carrot and Celery Soup (Easy + Vegan)

A warm and comforting soup, packed with nutrients from fresh carrots and celery, enhanced with ginger and garlic for a delightful flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: Vegan
Calories: 200
Ingredients Method Notes

Ingredients
  

Vegetables
  • 4 medium Carrots (diced) Adds natural sweetness; replace with sweet potatoes if desired.
  • 4 ribs Celery (diced) Provides a crunchy texture; leeks can work as an alternative.
  • 1 small Onion (diced) Enhances flavor; shallots can be a great substitute.
  • 2 inches Fresh Ginger (grated) Adds warmth; ground ginger could replace fresh in a pinch.
  • 4 cloves Garlic (grated) Offers robust flavor; garlic powder could be a quick substitute.
  • 1 handful Thyme leaves (fresh) Imparts freshness; dried thyme can also work, but use less.
Liquid & Fat
  • 1 tablespoon Extra virgin Olive oil For sautéing; any light oil will suffice.
  • 6 cups Water Serves as the soup base; vegetable broth will enhance the flavor profile.
Seasoning
  • to taste Salt Essential for flavor; feel free to experiment with herbs instead.

Method
 

Preparation
  1. In a large pot, heat up olive oil on medium-high heat and add diced onions. Sweat until semi-translucent.
  2. Add the diced carrot and celery, stirring them through the onion ensuring they are coated in the oil, and sweat for another five minutes with the lid on.
  3. Add water, crushed garlic, grated ginger, fresh thyme, and salt and bring to a boil.
  4. Turn the heat down to medium-low and cook until all vegetables are tender.
  5. Serve warm.

Notes

For a creamy texture, blend the soup without any dairy. Garnish with additional fresh thyme or a drizzle of olive oil before serving.