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.

Recipe Summary

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

235 calories; protein 2g 4% DV; carbohydrates 13.7g 4% DV; fat 14.2g 22% DV; cholesterol 0mg; sodium 515.7mg 21% DV. Full Nutrition
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Reviews (34)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/29/2007
I needed to use up carrots and celery so I doubled the broth and wine, and also added chopped garlic. I also added lemon zest, a bit of lemon juice, and turmeric. The turmeric makes the soup a bright color and adds a bit of flavour. This takes longer than the 35 minutes listed to cook. I let mine simmer for an hour and the veggies still weren't soft. I pureed a bit of it and ate it because I was starving, but I let it cook for another hour. It tasted much better. I will make this again, but I will give myself a lot longer to make it. I'm thinking that this would make a good slow-cooker soup. Read More
(93)

Most helpful critical review

Rating: 3 stars
01/21/2019
This review is for my own use really. Tried to make this for the Daniel fast so no wine. I added a bit of grape juice as a substitute. Neither my husband nor I particularly cared for this. He added hot sauce and I added soy sauce to our respective bowls and to no avail. Read More
(1)
48 Ratings
  • 5 star values: 19
  • 4 star values: 17
  • 3 star values: 7
  • 2 star values: 5
  • 1 star values: 0
Rating: 4 stars
08/29/2007
I needed to use up carrots and celery so I doubled the broth and wine, and also added chopped garlic. I also added lemon zest, a bit of lemon juice, and turmeric. The turmeric makes the soup a bright color and adds a bit of flavour. This takes longer than the 35 minutes listed to cook. I let mine simmer for an hour and the veggies still weren't soft. I pureed a bit of it and ate it because I was starving, but I let it cook for another hour. It tasted much better. I will make this again, but I will give myself a lot longer to make it. I'm thinking that this would make a good slow-cooker soup. Read More
(93)
Rating: 4 stars
08/29/2004
Great tasting! I pureed the carrots and celery to give it a creamier texture. Read More
(38)
Rating: 4 stars
08/08/2007
This was very good! I used 4 carrots and celery ribs and 1/2 a minced red pepper to the onion. I used chicken broth and a can of italian diced tomatoes and garlic cloves. I pureed about a 1/4 of the soup before serving. This is awesome if you add a dash of hot sauce and some lemon zest. Read More
(29)
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Rating: 4 stars
06/17/2004
This is a tasty soup that I have been making for years. It is delicious as a light first course for lunch or dinner with a hearty sandwich. I also add several garlic cloves that have been minced. Read More
(28)
Rating: 4 stars
02/14/2005
Fairly good. I added a bit of black pepper. I didn't have any white wine so I used 1/8 cup white wine vinegar and added some sugar to balance it. I put some crushed crackers in the soup and it makes for a decent lunch. It might have been better if I'd actually had wine to put in it but as I did it it was ok. Read More
(14)
Rating: 4 stars
10/18/2006
I added alot of extra carrots bcause I needed to use them. I found this to be my favourite carrot soup I Have tasted so far. Read More
(12)
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Rating: 4 stars
01/24/2008
The wine is a necessary addition. I had to go without the tarragon and I compensated with garlic and some half and half. It was deeeelish. Read More
(11)
Rating: 5 stars
10/11/2010
It's great !! every now and then to have a recipe that doesn't serve 16 people. This is a nice recipe for two people with a left-over. The feedback from the supporters of allrecipes is also very valuable and appreciated. Read More
(11)
Rating: 4 stars
02/19/2013
This was a pretty good soup, considering how simple it was. I made it exactly as written and the wine definitely makes this soup! After 15 mins of simmering, the carrots and celery were still crunchy. I ended up simmering the soup for about 30 mins, covered. By that time, a lot of the liquid had reduced down, so I added about 1/2 cup more broth and just under 1/4 cup of wine and simmered an additional 5 minutes. I have to admit, when I tasted it the first time, before it was fully cooked, I didn't care for it much. Once it simmered for 30 mins, the flavors really developed and concentrated and turned into a simple soup that's packed wth flavor. The tarragon is a nice touch, so don't leave it out! Read More
(8)
Rating: 3 stars
01/21/2019
This review is for my own use really. Tried to make this for the Daniel fast so no wine. I added a bit of grape juice as a substitute. Neither my husband nor I particularly cared for this. He added hot sauce and I added soy sauce to our respective bowls and to no avail. Read More
(1)
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