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Simple Carrot and Celery Soup with Italian Seasoning

Simple Carrot and Celery Soup with Italian Seasoning
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A light, healthy carrot and celery soup made with fresh vegetables, Italian herbs, and a bright finish of lemon juice. No cream needed for this naturally flavorful soup.

Ingredients

Scale
  • 4–5 medium carrots (about 3 cups when diced), cut into ½ inch cubes
  • 4–5 celery stalks (about 2 cups when diced), cut into ½ inch cubes
  • Celery leaves from the stalks, reserved for garnish
  • 2 tablespoons butter
  • 1 tablespoon olive oil, plus more for frying leaves
  • 1 bay leaf
  • 1 medium red onion, finely chopped
  • 1 tablespoon fresh ginger, grated
  • 3 cloves garlic, grated
  • 1 tablespoon Italian seasoning (or use 1 teaspoon each dried thyme, oregano, and basil)
  • Pinch of chili flakes
  • ½ teaspoon black pepper
  • ½ teaspoon ground cumin (optional)
  • 2 cups water
  • 3 cups low-sodium chicken stock or vegetable stock
  • 2 tablespoons fresh lemon juice
  • Salt to taste

Instructions

  1. Finely chop red onions. Grate ginger and garlic. Dice carrots and celery stalks into ½ inch cubes. Set aside celery leaves for garnish.
  2. Heat butter and olive oil in a 4-quart pot over medium-low heat. Add bay leaf and onions. Saute for 2-3 minutes until translucent and fragrant.
  3. Add grated ginger and garlic. Saute for 2-3 minutes, stirring frequently to prevent burning.
  4. Add diced carrots and celery. Stir and cook for about 5 minutes to develop flavors.
  5. Sprinkle in Italian seasoning (or individual herbs) and cumin if using. Add chili flakes. Stir to coat vegetables.
  6. Pour in 2 cups water and 3 cups stock. Cover pot and bring to a boil over medium-high heat. Once boiling, reduce heat and simmer for 10 minutes until vegetables are fork-tender.
  7. Scoop out 2 cups of soup and let cool for 2-3 minutes. Blend in a high-speed blender or food processor until smooth.
  8. Pour blended soup back into pot and simmer for 5 minutes. Taste and adjust seasoning if needed. Turn off heat. Stir in lemon juice, salt, and black pepper. Remove and discard bay leaf.
  9. Brush a large pan with olive oil over low heat. Place celery leaves flat on pan in single layer. Fry 2-3 minutes per side until crispy and darker green.
  10. Ladle soup into bowls, about 1.5 cups per serving. Garnish with crispy fried celery leaves and fresh herbs.

Notes

  • Choose fresh, firm carrots and celery with minimal spots for best flavor. Celery with bright green leaves is ideal for garnishing.
  • Don’t skip the lemon juice – it’s essential for balancing and brightening all the flavors.
  • For a completely creamy texture, use an immersion blender to blend the entire pot instead of just 2 cups.
  • Use low-sodium broth so you can control the salt level yourself. Taste before final seasoning.

Nutrition

Find it online: https://www.benefitiany.com/carrot-and-celery-soup/