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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