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
Scale
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.
