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The soup in a bowl topped with some coconut milk and parsley.
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Carrot and Celery Soup
Prep Time
10 mins
 

This Carrot and Celery Soup is creamy and delicious. Super easy to make and filled with flavor from just a few budget friendly ingredients.

Servings: 6 servings
Author: Helena
Ingredients
  • 1 tablespoon olive oil
  • 1 yellow onion, peeled and chopped
  • 2,5 pounds (1,1 kg) carrots, peeled and sliced (about 8-9 large carrots)
  • 6 stalks of celery, chopped
  • 2 garlic cloves, peeled and chopped
  • 1 teaspoon sea salt
  • 1 teaspoon dried ginger
  • 1 teaspoon ground turmeric or curry powder
  • ½ teaspoon ground black pepper
  • 4-5 cups vegetal broth
  • 1 (14oz, 400g) can of coconut milk
Instructions
  1. Add the oil, onions, celery and carrot to a large soup pot or Dutch oven. Sauté while stirring often on medium heat for about 5 min or until the onion is soft and translucent. Add the garlic and dried spices, stir well and sauté over for 1 minute or until fragrant.

  2. Stir in the vegetal broth and coconut milk (reserve a little to drizzle on top if desired). Bring to a boil and then reduce to a simmer for about 15-20 minutes or until the carrot is fork tender.

  3. Turn the heat off and blend the soup until smooth with an immersion bender. If the soup is too thick, add a little more vegetable broth or water and stir well, add more salt and pepper to taste. 

Serve the soup hot with a drizzle of the reserved coconut milk and top with some chopped parsley. Tastes great with some crusty bread.