Carrot and Celery come together in a hearty Vegan + Gluten Free Winter-vibe Soup. Perfect for a meal with some toasted bread or a salad.
It’s back to Soup season here, and the rest of the world… Warm, hearty soups make a comeback mostly from Nov – mid March when the nip in the air makes you want to reach out to a warm , comforting bowl of soup.
As the readers of the blog already know, we enjoy soups throughly, almost 30+ soups are already documented here, and many more don’t get clicked at all, although consumed quickly. On an average, we make one soup a week, not restricted to re-dos of old recipes but trying to make newer ones.
Honestly, the carrot soup we make at home has so many variations : Ginger Carrot Soup , Cheesy Toor dal + Carrot Soup, Masoor Carrot Shorva, Winter Carrot Soup, Cream of Carrot+Almond Soup and Instant Pot Carrot Soup.
So why one more, you ask ? Why not I say !!
.. and a new version of Carrot Soup emerges 🙂
A visit to the winter market (for the brief winter that we have here) and I got some fresh crunchy celery. Having seen it being used for Veg stock / broth extensively on TV Cook-Shows, I was very keen to try it, and boy the sharp punch from the celery added a twist to the homemade Carrot Soup. As I don’t believe in creams of any sort to top my soup or cornflour to thicken them, I usually go for plant based thickeners like Moong dal , Almonds, Potato etc and this time, it was time for another winter delight used as a thickener : Scroll down to see what was used to make this a hearty soup;
And with my Homemade vegetable stock (made with leftovers / peels / discarded parts of veggies etc), its a sure winner as I have a bottle of home-made , NO-sodium and very versatile stock always in the refrigerator. So a soup barely takes 15 mins if you have the stock ready. Another Soup we all love is this Vegan Glass Noodle Soup that works for brunch / dinner too.
If you are looking for newer soup varieties , head below to see 30+ varieties of Soup. Most of these are vegan and Gluten Free too and are made with everyday ingredients from the pantry.
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Moroccan Spiced Chickpea Squash Soup
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Darshini Style Bonda Soup | No Fry Bonda Soup Recipe
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Instant Pot Vegan Broccoli Soup
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Instant Pot Carrot Almond Soup | GF,Vegan
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Broccoli Almond Soup
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Moroccan Harira | Lentil & Chickpea soup | Vegan and GF Proteinicious soup
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Cream of Corn Soup with Bell Peppers | Easy Soup Recipes…
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Thai Coconut Veg Noodle Soup
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Prep time – 10 mins, Cook time – 15 mins, Serves – 3
What you need to make Carrot + Celery Soup
- 1 carrot (large, or 2 medium)
- 4 tomatoes
- 5-6 stalks Celery
- 1 onion (large)
- 2 cloves (garlic)
- 1 Bay leaf
- 1/2 tsp Whole Black Pepper
- 1 inch ginger (peeled and grated)
- 500 ml Homemade Veg stock (Click here for the recipe)
- 1 Sweet potato (yup, that’s the secret Ingredient here used for thickening)
- 1 TBSP Olive Oil
- 1 tsp White Pepper Powder
- 1 tsp salt
- 1/2 tsp Red chilli flakes
- 1 tsp Mixed dried herbs (I used a mix of Oregano, Basil and Thyme)
How to make Vegan Carrot and Celery Soup (Pressure Cooker and Pot Methods Included)
Pressure cooker Method
- Peel, wash and cube the carrots and Sweet potato
- Similarly,mince the garlic, onions, ginger and celery finely.
- In a Soup Pot (I used my Pressure cooker), add the oil.
- Saute the ginger and garlic.
- Now add the bay leaf, Whole Black Pepper, onions and tomatoes and let the onions turn translucent and tomatoes get mushy (about 2-3 mins)
- Then add the carrot and Sweet potato and saute for 2-3 mins till the raw smell disappears.
- Then add the Homemade veg stock, half of the salt, chilli flakes and white pepper powder
- Give it a good stir
- Pressure cook for 2 whistles
- When the Pressure Comes down, Remove the bay leaf and puree the Soup using a stick blender or Soup mixer
- Return to the Pressure Cooker, simmer on low-medium heat, adjust salt , thickness and spice with the rest of the spices and salt
- Serve hot topped with crushed Dried herbs and crusty toasted bread for a wholesome dinner
If using an instant Pot :
- Peel, wash and cube the carrots and Sweet potato
- Similarly, mince the garlic, onions, ginger and celery finely.
- Set to SAUTE mode. Saute the ginger and garlic.
- Now add the bay leaf, Whole Black Pepper, onions and tomatoes and let the onions turn translucent and tomatoes get mushy (about 2-3 mins)
- Then add the carrot and Sweet potato and saute for 2-3 mins till the raw smell disappears.
- Then add the Homemade veg stock, half of the salt, chilli flakes and white pepper powder
- Give it a good stir
- Cancel SAUTE and set to MANUAL mode 4 mins, NPR 10 mins
- When the Pressure Comes down, Remove the bay leaf and puree the Soup using a stick blender or Soup mixer
- Return to the Pressure Cooker, simmer on low-medium heat, adjust salt , thickness and spice with the rest of the spices and salt
- Serve hot topped with crushed Dried herbs and crusty toasted bread for a wholesome dinner
PIN FOR LATER
This goes to Soups Theme hosted by Radha. The SI given to me by my partner Priya were Sweet Potato and Celery while I gave her Cauliflower and garlic.
Carrot Celery Soup – Vegan and Gluten Free
Carrot and Celery come together in a hearty Vegan + Gluten Free Winter-vibe Soup. Perfect for a meal with some toasted bread or a salad.
Equipment
- Pressure Cooker Sub with Instant Pot (Both methods incl in Recipe below)
- Ladle
- Stick Blender Sub with VItamix
- Spatula
Ingredients
- 1 carrot large, or 2 medium
- 4 tomatoes
- 5-6 stalks Celery
- 1 onion large
- 2 cloves garlic
- 1 Bay leaf
- 1/2 tsp Whole Black Pepper
- 1 inch ginger peeled and grated
- 500 ml Homemade Veg stock Click here for the recipe
- 1 Sweet potato yup, that’s the secret Ingredient used here for thickening
- 1 TBSP Olive Oil
- 1 tsp White Pepper Powder
- 1 tsp salt
- 1/2 tsp Red chilli flakes
- 1 tsp Mixed dried herbs I used a mix of Oregano, Basil and Thyme
Instructions
Pressure Cooker Method
- Peel, wash and cube the carrots and Sweet potato
- Similarly, mince the garlic, onions, ginger and celery finely.
- In a Soup Pot (I used my Pressure cooker), add the oil.
- Saute the ginger and garlic.
- Now add the bay leaf, Whole Black Pepper, onions and tomatoes and let the onions turn translucent and tomatoes get mushy (about 2-3 mins)
- Then add the carrot and Sweet potato and saute for 2-3 mins till the raw smell disappears.
- Then add the Homemade veg stock, half of the salt, chilli flakes and white pepper powder
- Give it a good stir
- Pressure cook for 2 whistles
- When the Pressure Comes down, Remove the bay leaf and puree the Soup using a stick blender or Soup mixer
- Return to the Pressure Cooker, simmer on low-medium heat, adjust salt , thickness and spice with the rest of the spices and salt
- Serve hot topped with crushed Dried herbs and crusty toasted bread for a wholesome dinner
Instant Pot Method:
- Peel, wash and cube the carrots and Sweet potato
- Similarly, mince the garlic, onions, ginger and celery finely.
- Set to SAUTE mode. Saute the ginger and garlic.
- Now add the bay leaf, Whole Black Pepper, onions and tomatoes and let the onions turn translucent and tomatoes get mushy (about 2-3 mins)
- Then add the carrot and Sweet potato and saute for 2-3 mins till the raw smell disappears.
- Then add the Homemade veg stock, half of the salt, chilli flakes and white pepper powder
- Give it a good stir
- Cancel SAUTE and set to MANUAL mode 4 mins, NPR 10 mins
- When the Pressure Comes down, Remove the bay leaf and puree the Soup using a stick blender or Soup mixer
- Return to the Pressure Cooker, simmer on low-medium heat, adjust salt , thickness and spice with the rest of the spices and salt
- Serve hot topped with crushed Dried herbs and crusty toasted bread for a wholesome dinner
Notes
Tips for a hearty Carrot + Celery Soup
- Use the best quality ingredients you can find
- This recipe can easily be doubled or tripled to feed a crowd. Adjust salt and spice accordingly.
- Tastes best with homemade veg stock / veg broth. If using commercial / store bought stock / soup builions, please mark down the salt considerably. Else, hot water can be used in the place of the stock, but the taste would vary considerably
- This soup is entirely nut free / soya free.
- If making soups for younger kids, tone down the black pepper and the chilli flakes.
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A healthy and comforting soup to sip on during the cold season. I’m amazed at the variations of carrot soups you have. This one with sweet potato and celery will be tried out in my kitchen before the winter ends.
Thanks Mayuri. this is indeed comforting. hoping you can try this at the earliest
You have a veritable collection of interesting soup recipes on your blog, Kalyani! This one looks super delicious, too. Love the bright orange colour.
Awww, thanks Priya ! As you see, we are a soup-loving family!
Now this I one delicious soup with carrots and celery. I am yet to try celery in my soups so this si a good start. Ordering the celery now rest of the ingredients I have.
Thanks much, Archana
it is so comforting to have carrot soup with celery in winter, I love to make a bowl for the flavour and nourishment.
oh yes,truly nourishing. thanks !
I like celery here and the soup looks so good and perfect for the cold winters.
It sure is great for winters, Renu! thanks
Firstly loved all your soup collection, carrot celery soup looks very tasty and perfect for this season.
Thanks Aruna. Glad you liked the soup
YUM! This is an inviting bowl of soup. I love its vibrant color and the flavor profile. This definitely will be loved in our home with some garlic bread.
Thanks Radha, and yes with Garlic bread I bet it would be really really yum !
This soup looks super delicious. Love the bright orange colour.
thanks a lot