Carrot and Celery Soup

This carrot ginger soup with celery is really easy to make with just a few budget friendly pantry ingredients. It is lightly spices with some ginger and curry powder that perfectly balances with the sweetness from the carrots. Just like in this Carrot and sweet potato soup or this Carrot apple soup. The perfect warming bowl of soup for a chilly day. 

Some more of my favourite warming soups:  Sweet potato, coconut and chilli soup or this Spiced carrot and lentil soup.

The Ingredients

All you need to make this soup with celery and carrots, are a few pantry ingredient listed below. 

For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.

• Olive oil, or other neutral tasting oil, or butter. 
• Yellow onion, peeled and chopped. Red onion also tastes great. 
• Carrots, peeled and chopped.
• Celery, sliced.
• Garlic, minced.
• Spices, salt, ginger, turmeric or curry powder and ground black pepper.
• Vegetal broth, preferable organic. 
• Can of coconut milk, full fat for a creamy soup.

See recipe card for quantities.

How to make it

This creamy Carrot and Celery Soup is easy to make. See the step by step photos and instructions below.

For the full written instructions, see the recipe card at the bottom.

Hint: For a smooth and creamy consistency, let the soup simmer until the carrots are super soft before blending. If the soup is too thick, add a little more vegetable broth or water to thin it out. Serve with some crusty bread for dipping like this No knead olive bread.

Substitutions and Variations

• Spicy – To make this carrot soup a little or a lot spicy, use a spicy curry powder and top with a red pepper flakes to taste. Or try this  Sweet potato, coconut and chilli soup.
• Carrots – They add a nice sweetness and lots of nutrients to this soup. Can also be replaced with either pumpkin, butternut squash or sweet potato.
• Onion – normal yellow onion is used in this soup, can be replaced with red onion or a leek. Like in this creamy Potato Zucchini Soup.
• Herbs – top the soup with some chopped fresh parsley. Another option is some fresh cilantro. 
• Ginger – Instead of dried ginger, 1 tablespoon or fresh grated ginger can also be used.
• Potato – add one peeled and chopped russet potato with the broth to make a thicker and creamier potato celery and carrot soup. You might have to add a little more vegetable broth or water for a thinner consistency.

How to store soup

Soups like this cream of carrot and celery soup are great for meal prep! This recipe can easily be doubled or tripled to make lots of handy leftovers. Store the soup in the fridge for the week or freeze for later. Follow the instructions below for how to best store soup:

• Refrigerator: Once the soup has cooled down completely, pour it into an airtight container and seal tight with the lid. The soup can be stored in the fridge for up to 5–6 days. 
• Freezer: The carrot soup can also be frozen. Follow the directions for the fridge or add the cooled soup into freezer friendly ziplock bags. Carefully try to press out any air from the bag, and seal them really well so the soup won’t leak. The soup will expand a little when frozen so don’t overfill any container. Freeze the soup for 2–3 months.
• Reheat: The soup can be reheated in 2 different ways, the microwave or on the stove. The fastest and easiest way, is to reheat one bowl of soup in the microwave. Heat on high heat for 2-3 minutes, or until it is piping hot and bubbling. Stir well and let the soup sit for about 30 seconds before serving, this allows the heat to evenly distribute. 
• If reheating more than one portion of this soup with carrots celery and onions, I recommend heating it on the stove. Add the soup to a large pot and heat on low to medium heat, stirring often until the soup comes to a simmer. 

Do not save reheated leftovers.

Equipment

This cream of carrot and celery soup is blended until smooth with an immersion blender. They are super easy and convenient to use when making a creamy soup. If you don’t have one, no problem! Let the soup cool down a little and add it to a food processor or blender instead. Just be carful working with hot soup, don’t fill the food processor or blender too much. Better to blend the soup in batches so it won’t splash out and burn you.

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