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Celery and Carrot Soup

Rated as 4.09 out of 5 Stars
0

"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."
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Ingredients

35 m servings 235
Original recipe yields 2 servings

Directions

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  1. 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.
  2. 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


Per Serving: 235 calories; 14.2 13.7 2 0 516 Full nutrition

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Reviews

Read all reviews 32
  1. 45 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

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 a...

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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...

Great tasting! I pureed the carrots and celery to give it a creamier texture.

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 minc...

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 ...

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...

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.

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.

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 ve...

Fantastic and easy to make! I upped the recipe to six servings and even my finicky teenage daughter loved it! Definitely a "do again".