- Simple ingredients, rich flavor. We love ladling this over rice for an extra-satisfying meal. - Cooking time: about 50–60 minutes (simmer 40–50 minutes). Blend until silky or keep it chunky for more texture. - Nutrition highlights: carrots for beta‑carotene, celery for vitamins and fiber, and ginger’s warming effects—great for winter. - Variations: for a vegan version, replace butter with olive oil or coconut milk. Store in the fridge for up to 3 days, or freeze for about 1 month.

Carrot and Celery Soup — A Simple Yet Satisfying Bowl

This soup uses simple ingredients but still delivers a satisfying depth of flavor and aroma. When we (the geefee team) tried it, we found that blending it completely smooth gives a rich, silky mouthfeel, while leaving it a bit chunky lets you enjoy the vegetables’ texture—both ways were delicious. Pouring it over a bowl of steamed rice for dinner makes even a small portion feel filling, so it’s a handy trick when you’re watching your weight.

Ingredients and Nutrition Tips

Ingredients (serves 2–3)

  • 2 medium carrots (about 300–350 g)
  • Celery — 1/2 stalk (reserve a few leaves for garnish)
  • Ginger — 1 piece (thinly sliced)
  • 1 teaspoon dried fennel
  • 2 tablespoons coconut oil
  • Unsalted grass-fed butter — 2 tablespoons (or substitute with 2 tablespoons olive oil)
  • Water — 3 cups (about 600–700 ml). We like to use vegetable stock instead for an extra boost of umami.
  • Salt: 1–2 pinches (adjust to taste)
  • White rice (optional)

A quick word on nutrition

Carrots are rich in beta-carotene (which the body converts into vitamin A), and celery provides dietary fiber and potassium. Ginger has a warming effect and can help with digestion, while fennel’s aroma can support appetite and digestion. Keep in mind that nutritional benefits and effects vary from person to person, so if you’re hoping these foods will treat a specific medical condition, please check with your doctor.

How to Make (with Tips)

"Steps" (also commonly translated as "Procedure" or "Step-by-step instructions")

  1. If you like, peel the carrots, celery, and ginger (if the skins bother you), then cut them into rough chunks. Set aside a few celery leaves for garnish.
  2. Heat coconut oil in a pot, add the vegetables, and sauté over medium heat for about 3–5 minutes until they’re softened. Stir occasionally so they don’t burn.
  3. Add 3 cups of water (or vegetable stock), cover the pot, and let it simmer gently over low heat for 40–50 minutes. When the vegetables are tender, turn off the heat.
  4. Let it cool slightly, then pop it into a blender and process to your preferred consistency — fully creamy or left a bit chunky, whichever you like.
  5. Return everything to the pot, stir in a knob of grass‑fed butter and the fennel, and season with salt to taste. Spoon rice into bowls, ladle the soup over, and garnish with celery leaves and extra fennel—then enjoy.

Cooking tips

  • We recommend letting it cool a little before putting it in the mixer. When using a blender, add the mixture in small batches to prevent splattering.
  • If you want a richer flavor, melt in butter at the end — it really lifts the taste. For vegans, we recommend adding 2 tablespoons of coconut milk instead.
  • If you're not a fan of fennel, feel free to substitute cumin or coarsely ground black pepper instead to add aroma.

Tips for customizing and storing

In the variations we tried, we found that using roasted carrots brings out their sweetness and gives the dish a deeper, more rounded flavor. If you’d like a bit of heat, a final sprinkle of chili flakes makes a nice finishing touch.

  • Storage: We recommend keeping it refrigerated for up to 3 days, or frozen for about one month as a guideline. After thawing, reheat to revive the flavor and adjust the seasoning with salt to taste.
  • Time-saver: Using a pressure cooker—or an electric pressure cooker—lets you cut the simmering time down to about 15–20 minutes.
  • Serving suggestions: enjoy it as a soup as-is, or pour it over rice, dip bread into it, or use it as a base for pasta sauce.

Summary

Carrot and celery soup is a versatile, easy-to-make soup that delivers both nutrition and comfort from simple ingredients. When we made it, we enjoyed how its character changes depending on how long you blend it and whether you add butter — those small tweaks make it fun to personalize. It’s easy to use year-round and works well for a quick weeknight dinner or a warming breakfast when you need something gentle on the body. Give it a try and discover your own favorite way to dress it up.

Disclaimer: The information in this article is for general informational purposes only and does not constitute medical advice. Please consult a qualified healthcare professional before making any health-related decisions.