Throughout the winter months, I eat soup almost every day.  When I go the cafeteria at work, I walk past the long taco line or the make your own salad bar and walk straight to what three soups are on offer that day.  Two of my favorites to make at home are Turkey Bean and Chicken & Spinach with Pesto soup.

As I look through my cupboards and fridge, I see some celery and carrots that may not have much time left and given the climate we are in, I am not wasting one single bit of food so today is Carrot & Celery Soup and boy was it good, surprisingly good!!  I try to make my soups full of healthy fresh vegetables so that they are not only good for me when trying to watch my weight, which I am not very good at, especially when working from home but also taste great.

This particular soup was absolutely delicious and apart from some fat free half & half, and of course a little bit of white wine, it is incredibly low fat.

Print Recipe

Carrot & Celery Soup

A healthy and good for you vegan soup
Total Time45 minutes

Ingredients

  • 2 cups carrots - chopped
  • 2 cups celery - chopped
  • 1 small onion - chopped
  • 2-3 tbsp olive oil
  • 1 tsp grated ginger
  • 2 cups vegetable stock
  • 1/4 cup of half & half
  • Salt & pepper to taste

Instructions

  • Preheat the oven to 425 F (220 C)
  • Place the carrots and celery in a single layer on a large rimmed baking sheet. Drizzle with 2 tablespoons of olive oil and salt & pepper and toss to coat
  • Roast in the preheated oven for 25 minutes, turning once midway through cooking, until fairly tender and just starting to caramelize
  • In a stockpot or large dutch oven warm the remaining tablespoon of olive oil. Add the onion and saute over medium-high heat until it begins to soften and turn translucent, about 5 minutes
  • Add the garlic and ginger and saute until fragrant, about 1 minute more. Add the roasted carrots and celery and stir to coat
  • Pour in the vegetable stock, raise the heat, and bring to a boil
  • Add the half & half reduce the heat to low and simmer, partially covered, for 15 minutes, or until the vegetables are tender
  • Remove from the heat, and using a regular blender, carefully puree the soup
  • Season to taste with salt and freshly ground black pepper