If you’re looking for a cozy, nourishing bowl that feels like a warm hug, this Carrot and Celery Root Soup Recipe is exactly what you need. With its silky texture and the subtle sweetness of carrots paired with the earthy, nutty flavor of celery root, this soup is a perfect way to brighten any day. It’s simple yet elegant, showcasing how a handful of humble ingredients can come together to create something truly comforting and satisfying. Whether you’re new to root vegetables or a seasoned soup lover, this recipe will become a staple in your kitchen rotation.
Ingredients You’ll Need
The magic of this Carrot and Celery Root Soup Recipe lies in its simplicity. Each ingredient plays a crucial role, from the sweetness of the carrots to the creamy base created by blending the cooked veggies, all coming together to create a harmonious bowl of flavors and textures.
- 6 large carrots: Peeled and cut into rounds, these bring natural sweetness and a vibrant orange color that brightens the soup.
- 1 medium celery root: Peeled and diced, this adds a subtle earthiness and creamy texture when blended.
- 2 tablespoons butter: Provides richness and helps soften the aromatics during sautéing.
- 1 tablespoon olive oil: Used with butter for a balanced fat base and a bit of fruity flavor.
- 1/2 medium onion: Chopped, it forms the aromatic foundation that deepens the overall taste.
- 3-4 cloves garlic: Minced, these add a gentle punch of savory depth.
- 4 dashes Italian seasoning: Infuses the soup with herby warmth and complexity.
- 1 teaspoon paprika: Adds a mild smoky undertone and a pop of color.
- 4 cups vegetable broth: The liquid base that enhances flavor without overpowering the vegetables.
- 2 cups water: Used to adjust consistency and keep the soup light.
- Salt & pepper: To taste; essential for balancing and highlighting all the soup’s flavors.
How to Make Carrot and Celery Root Soup Recipe
Step 1: Prepare the Vegetables
Start by peeling your carrots and celery root. For the celery root, carefully slice off its rough, knobby exterior with a chef’s knife to reveal the smooth inside. Cut both the carrots and celery root into similarly sized pieces so they cook evenly. Chop the onion and mince the garlic to have everything ready to go.
Step 2: Sauté the Aromatics
In a large pot over medium-high heat, melt the butter together with the olive oil. Add the chopped onion and sauté for about 5 to 7 minutes, stirring occasionally, until the onion turns a lovely light golden brown. This step is crucial as it builds the flavorful base of your soup.
Step 3: Add Garlic and Spices
Stir the minced garlic into the pot and cook it for only about 30 seconds until fragrant. Then sprinkle in the Italian seasoning and paprika to awaken the senses and start layering those beautiful flavors you’ll love in the soup.
Step 4: Cook the Vegetables
Pour in the carrots, celery root, vegetable broth, and water. Turn the heat to high until the mixture begins to boil, then lower it to medium and cover the pot with the lid slightly ajar. Let everything simmer gently for 15 to 20 minutes, or until the vegetables are tender and just ready to blend.
Step 5: Blend to Creamy Perfection
Allow the soup to cool for about 10 minutes to make handling easier and safer. Then, working in batches, blend the soup until it’s completely smooth and velvety. Add salt and pepper to your taste, adjusting until the balance is just right. Serve hot, and enjoy the fruits of your simple yet delightful labor.
How to Serve Carrot and Celery Root Soup Recipe
Garnishes
To elevate your Carrot and Celery Root Soup Recipe, try garnishing with a drizzle of good-quality olive oil or a swirl of crème fraîche for extra creaminess. Fresh herbs like parsley or chives sprinkled on top add a burst of color and freshness that brighten every spoonful.
Side Dishes
This soup pairs wonderfully with crusty bread, whether a slice of rustic sourdough or toasted baguette slices, making it a perfect light lunch or starter. For something heartier, serve alongside a crisp salad or even a grilled cheese sandwich for a classic comfort food combo.
Creative Ways to Present
For a fun twist, try serving this soup in hollowed-out mini pumpkins or small bread bowls for an inviting, rustic presentation. You can also sprinkle toasted nuts or seeds on top to add a satisfying crunch, or layer with a dollop of herb-infused yogurt to make each serving feel special and gourmet.
Make Ahead and Storage
Storing Leftovers
After enjoying your soup, any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Just give it a good stir before reheating to bring back that smooth consistency and flavor.
Freezing
This Carrot and Celery Root Soup Recipe freezes beautifully. Portion it into freezer-safe containers or bags, leaving some room for expansion, and freeze for up to 3 months. Thaw overnight in the fridge for best results.
Reheating
To reheat, warm the soup gently over medium low heat on the stove, stirring occasionally. If it’s too thick, add a splash of water or broth to reach your preferred consistency. Avoid overheating to preserve its delicate flavors and silky texture.
FAQs
Can I use chicken broth instead of vegetable broth?
Absolutely! Using chicken broth will add a richer, meatier flavor to the soup, making it a good option if you aren’t keeping it vegetarian.
What can I substitute for celery root if I can’t find it?
Parsnips or turnips make good substitutes because they offer a similar earthy sweetness and texture when cooked and blended.
Is this soup suitable for a vegan diet?
It certainly can be! Just swap the butter for a plant-based alternative like vegan margarine or extra olive oil to keep it fully vegan.
How spicy is the soup with the paprika?
The paprika adds mostly a subtle smoky flavor rather than heat, so the soup remains mild and very approachable for all taste preferences.
Can I prepare this soup in a slow cooker?
Yes! Simply sauté the onions and garlic first, then add all the ingredients to your slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours until the vegetables are soft.
Final Thoughts
There’s something truly special about a simple, well-made soup that warms both heart and home. This Carrot and Celery Root Soup Recipe is a shining example of how wholesome ingredients can come together with ease to create a dish that feels like love in a bowl. Give it a try—you might just find your new go-to comfort food!
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Carrot and Celery Root Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This creamy Carrot and Celery Root Soup combines earthy celery root and sweet carrots into a velvety, comforting dish perfect for chilly days. Enhanced with garlic, Italian seasoning, and paprika, it’s a nourishing and flavorful soup that’s easy to prepare on the stovetop.
Ingredients
Vegetables
- 6 large carrots, peeled and cut into rounds
- 1 medium celery root, peeled and diced
- 1/2 medium onion, chopped
- 3–4 cloves garlic, minced
Liquids & Fats
- 2 tablespoons butter
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 2 cups water
Spices & Seasonings
- 4 dashes Italian seasoning
- 1 teaspoon paprika
- Salt and pepper, to taste
Instructions
- Prepare the vegetables: Peel the celery root by carefully cutting off the rough exterior with a chef’s knife. Peel the carrots as well. Cut both carrots and celery root into pieces roughly the same size to ensure even cooking. Chop the onion and mince the garlic.
- Sauté the onion: In a large pot over medium-high heat, melt the butter and olive oil together. Add the chopped onion and cook, stirring occasionally, for 5-7 minutes until it becomes lightly browned and translucent.
- Add garlic: Stir the minced garlic into the pot and cook for about 30 seconds until fragrant, being careful not to burn it.
- Add vegetables and liquids: Add the prepared carrots, diced celery root, vegetable broth, water, Italian seasoning, and paprika to the pot. Bring the mixture to a boil over high heat.
- Simmer the soup: Once boiling, reduce the heat to medium and cover the pot with the lid slightly ajar. Let the soup simmer for 15-20 minutes or until the vegetables are tender when pierced with a fork.
- Blend the soup: Allow the soup to cool for at least 10 minutes to prevent accidents while blending. Then, blend the soup in batches using a blender or immersion blender until smooth and creamy.
- Season and serve: Taste the soup and add salt and pepper as needed. Serve the soup hot immediately, or freeze leftovers for up to 3 months.
Notes
- Be careful when peeling celery root as its knobby exterior can be tough; use a sharp knife for best results.
- For additional creaminess, you can add a splash of heavy cream or coconut milk after blending.
- This soup can be made vegan by replacing butter with additional olive oil or a plant-based butter alternative.
- Allowing the soup to cool before blending helps avoid splatters and potential burns.
- Leftovers freeze well and can be reheated gently on the stovetop or microwave.
