Celery And Carrot Soup Recipes
CELERY AND CARROT SOUP
A quick and simple recipe for a light tasting soup that makes an excellent first course. The celery and carrots lend a warm, sweet taste.
Provided by BZARNETT
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 35m
Yield 2
Number Of Ingredients 7
Steps:
- Heat the oil in a medium saucepan over medium-high heat. Saute onions until tender, approximately 5 minutes. Slowly stir in carrots, celery, and tarragon, and continue cooking another 5 minutes, or until carrots are tender.
- Stir in vegetable broth and wine, and bring to a boil. Reduce to a simmer, and continue cooking 15 minutes longer. Serve hot.
Nutrition Facts : Calories 235.2 calories, Carbohydrate 13.7 g, Fat 14.2 g, Fiber 2.9 g, Protein 2 g, SaturatedFat 1.9 g, Sodium 515.7 mg, Sugar 6.9 g
CARROT, APPLE & CELERY SOUP
For this delicious fresh-tasting soup, use your favorite apple rather than a cooking variety, which will give too tart a flavor. This soup is the perfect choice for the starte of a special-occasion meal or as part of a light lunch. Taken from "The Best Ever Low Fat" cookbook. Note: you can also substitute 1 large peeled and chopped potato instead of the celery and garnish with sprigs of parsley.
Provided by jonesies
Categories Apple
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place the carrots, onion and celery in a lare pan and add the vegetable stock.
- Bring to a boil, reduce heat, cover, and let simmer for 10 minutes.
- Meanwhile, peel, core, and dice 2 of the apples.
- Add the diced apples, tomato paste, bay leaf, and sugar to the pan and bring to a boil over medium heat.
- Reduce the heat, partially cover the pan, and let simmer for 20 minutes.
- Remove and discard the bay leaf.
- Meanwhile, wash, core, and cut the remaining apple into thin slices, without peeling.
- Place the apple slices in a small pan and squeeze the lemon juice over apple slices.
- Heat the apple slices gently and let simmer for 1-2 minutes, or until the apple is tender.
- Drain the apple slices and set aside until required.
- Place the carrot and apple mixture in a blender or food processor until smooth.
- Gently reheat the soup if necessary and season to taste with salt and pepper.
- Ladle the soup into 4 warmed bowls, top with the reserved apple slices and shredded celery leaves.
- Serve immediately.
Nutrition Facts : Calories 179, Fat 0.8, SaturatedFat 0.1, Sodium 246.5, Carbohydrate 44.1, Fiber 10.4, Sugar 25.9, Protein 3.3
CARROT AND CELERY CREAM (SOUP)
Make and share this Carrot and Celery Cream (Soup) recipe from Food.com.
Provided by Boomette
Categories Onions
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Bring to boil chicken stock in a saucepan.
- Add carrots, celery, leaves, onion and parsley. Add salt and pepper.
- Season with bay leaf and cloves.
- Reduce heat and let simmer 20 to 30 minutes, until veggies are tender.
- Put in blender and reduce in puree.
- Put back in the saucepan and add the cream.
- Simmer 2 to 3 minutes, just to reheat.
ROASTED CARROT, APPLE, AND CELERY SOUP (PAREVE OR DAIRY)
Steps:
- Gather the ingredients.
- Preheat the oven to 425 F. Place carrots, apples, and celery in a single layer on a large, rimmed baking sheet. Drizzle with 2 tablespoons of olive oil and toss to coat.
- Roast for 25 minutes, turning once midway through cooking, until fairly tender and just starting to caramelize.
- In a stockpot or large Dutch oven , warm remaining tablespoon of olive oil. Add onion and sauté over medium-high heat until it begins to soften and turn translucent, about 5 minutes.
- Add garlic and ginger and sauté until fragrant, about 1 minute more. Add roasted carrots, apple, and celery and stir to coat.
- Pour in vegetable stock, raise heat, and bring to a boil.
- Reduce heat to low and simmer, partially covered, for 15 minutes, or until vegetables are tender.
- Remove from heat and, using a regular or immersion blender , carefully puree soup.
- If desired, add butter to soup and stir until it is melted and evenly incorporated.
- Season to taste with salt and freshly ground black pepper.
Nutrition Facts : Calories 125 kcal, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 4 g, Protein 1 g, SaturatedFat 1 g, Sodium 555 mg, Sugar 8 g, Fat 7 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
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CELERY AND CARROT SOUP RECIPE - COOK.ME RECIPES
From cook.me
Cuisine AmericanTotal Time 30 minsServings 2Calories 235 per serving
- In a medium saucepan, over medium-high heat, heat the oil. Add the onions and sauté for approximately 5 minutes, until tender.
- Slowly stir in the carrots, celery, and tarragon and continue cooking for another 5 minutes, until the carrots are tender.
- Stir in the vegetable broth and wine, and bring to a boil. Reduce to a simmer, an continue cooking for a further 15 minutes.
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3.2/5 (5)Estimated Reading Time 30 secsServings 4
- Place celery root and carrots in a large pot; add 6 cups water. Bring to a simmer over medium heat; cook until tender, 30–35 minutes. Let cool slightly. Purée in a blender with yogurt, honey, coriander, and ginger until smooth; season with salt and pepper.
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- Chop onion, carrots, and celery. In a medium size pot, saute garlic and onion in oil for 1 minute.
LIGHT AND DELICIOUS CARROT AND CELERY SOUP (EASY & …
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Ratings 22Calories 47 per servingCategory Appetizer, Soup
- In a large pot, heat up olive oil on med-high heat and add onion. Sweat until semi translucent. Add carrot and celery, stir through the onion and sweat for another five minutes with the lid on.
- Add water, garlic, ginger, thyme and salt and bring to a boil. Turn the heat down to med-low and cook until all veggies are tender. Serve warm.
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CARROT AND CELERY ROOT SOUP • SALT & LAVENDER
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5/5 (2)Category SoupCuisine AmericanTotal Time 50 mins
- Prep your carrots, celery root, and onion. Tip: to peel the celery root, I just (carefully) cut the rough exterior off with my chef's knife. Cut the carrots and celery root into pieces that are roughly the same size so they cook at a similar rate.
- In a large pot on medium-high heat, melt the butter and oil. Add the onion and sauté, stirring occasionally, for 5-7 minutes, or until it's lightly browned.
- Add the carrot, celery root, veg broth, water, Italian seasoning, and paprika to the pot. Increase heat to high until it starts to boil. Reduce heat to medium and cover the pot with the lid slightly ajar for 15-20 minutes or until the veggies are tender.
CARROT-CELERY-POTATO SOUP | CONTINENTAL | VEGAN | RECIPE
From bawarchi.com
Cuisine ContinentalCategory Vegan
- Heat the oil in a skillet. Add the onions and saute over medium heat, stirring occasionally, until they become translucent, for about 5 minutes. , Add the ginger and garlic and stir for another minute. , Add the carrots, celery, cayenne, turmeric and ground black pepper.
- Stir and saute another 2-3 minutes until the carrots begin to soften. , Now, add enough water or stock to cover the vegetables, bring to a boil, turn down the heat, and simmer, covered, until the carrots are very tender, for about 8-10 minutes. , Add the cooked potatoes (make sure they are tender) and stir in. , Now, put all the vegetables and liquid into a blender and blend into a puree.
- Be careful because the soup is very hot. , Pour the vegetable puree back into the skillet over medium heat, add the soymilk, and let everything warm through.
- Add salt to taste, then the sage leaves. , Remove from heat, top with croutons, and enjoy. , Recipe Courtesy: Holy Cow Vegan,.
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Cuisine MediterraneanCategory SoupServings 5Calories 120 per serving
- Add the vegetables in the sequence written, mixing around 1 minutes between each addition: carrots, onion, garlic and celery.
TOP 10 WAYS TO USE UP LEFTOVER CELERY | BBC GOOD FOOD
From bbcgoodfood.com
- Stock. Use celery when making vegetable, meat or fish stock. Its hardy nature means it can withstand being cooked for several hours, and it won’t leach any colour into the stock.
- Celery gratin. Give celery its time in the spotlight by using it in a creamy baked gratin. This version has a nutty topping and uses up two heads of celery, although you can scale the recipe down depending on how much you have available – just be careful when adjusting liquid levels.
- Crudités. Crunchy crudités are always a winning buffet feature. So, if your celery is still fresh, chop it into chunks and serve with creamy hummus. For a healthy snack to beat mid-afternoon hunger, pair celery with iced grapes and cheddar cubes.
- Waldorf slaw. Celery is a key component in the classic Waldorf salad. This homemade coleslaw throws a fresh spin on the dish. It uses up four sticks of celery, plus it keeps in the fridge for three days.
- Celery soup. If you've got a big glut of celery, then there's no better way of using it up than blitzing into a smooth soup with potatoes and garlic. This simple blend makes a super-satisfying veggie lunch, served with a chunk of crusty bread.
- Herby celery & bulgur salad. This recipe uses up a whole bunch of celery, but would still work if it were a few sticks short. It also makes use of the celery leaves, which are edible and can be added to salads or sandwiches.
- Caponata. A Sicilian vegetable stew with aubergines, tomatoes, capers and raisins – perfect served on garlicky bruschetta, or as part of an antipasti spread.
- Italian sausage & pasta pot. While a lot of soups and sauces require only a celery stick or two, this heart broth uses up three in one swoop. Use the classic ingredients for ‘soffrito’ – the Italian name for slowly sweating celery, onions and carrots – and combine with stock, sausages and beans.
- Grilled steak salad with horseradish. Given their matching peppery flavour profiles, celery and horseradish make natural partners. This recipe really cranks up the flavour by using celery seeds, too.
- Chicken with braised celery & cider. If you have a real abundance of celery, use it as the main accompaniment to roast chicken. Nestle the celery next to the whole bird and cover with apple cider so it soaks up all the rich flavours.
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