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Celery and Carrot Soup

Rated as 4.03 out of 5 Stars

"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 cals
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 g fat; 13.7 g carbohydrates; 2 g protein; 0 mg cholesterol; 516 mg sodium. Full nutrition

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Reviews

Read all reviews 28
  1. 40 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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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

I'm a real beginner-but this didn't turn out o well-will not make it again

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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".