Celery and Carrot Soup


This carrot soup with celery and onion is a quick and simple recipe for a light-tasting dish that makes an excellent first course. The sautéed vegetables lend a warm, sweet taste.

Prep Time:
10 mins
Cook Time:
25 mins
Total Time:
35 mins


  • 2 tablespoons extra virgin olive oil

  • 1 small onion, minced

  • 1 small carrot, peeled and thinly sliced

  • 1 celery rib, thinly sliced

  • ½ teaspoon dried tarragon

  • 2 cups vegetable broth

  • ½ cup dry white wine


  1. Heat extra-virgin olive oil in a medium saucepan over medium-high heat. Sauté onion in hot oil until tender, about 5 minutes. Stir in carrot, celery, and tarragon; cook, stirring occasionally, until carrots are tender, about 5 more minutes.

  2. Pour in broth and wine; bring to a boil. Reduce heat and simmer for 15 minutes. Serve hot.

Nutrition Facts (per serving)

235 Calories
14g Fat
14g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 235
% Daily Value *
Total Fat 14g 18%
Saturated Fat 2g 10%
Sodium 516mg 22%
Total Carbohydrate 14g 5%
Dietary Fiber 3g 10%
Total Sugars 7g
Protein 2g
Vitamin C 5mg 27%
Calcium 64mg 5%
Iron 1mg 5%
Potassium 298mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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