Creamy Celery and Carrot Soup

This creamy carrot and celery soup is packed with fresh vegetables and flavored with parsley and dill. Easy to make on the stovetop, it's a comforting vegetarian soup that's ready in around 45 minutes.

Course Main Course, Soup

Cuisine American

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 262kcal

Author Slow The Cook Down

Ingredients

1 tablespoon oil
1 tablespoon butter
6 celery stalks chopped
1 large onion, or two small peeled and chopped
2 large carrots peeled and chopped
4 garlic cloves minced
4 cups stock vegetable or chicken (950ml)
2 cups half and half (475ml)
1 tablespoon fresh dill chopped
4 tablespoons fresh parsley chopped
salt and pepper to taste

Instructions

Heat the oil and butter in a large pot on a medium high heat.
1 tablespoon oil, 1 tablespoon butter
Add the chopped celery, onion and carrots to the pot, along with a few pinched of salt and pepper. Cook til softened, around 15 minutes.
6 celery stalks, 1 large onion, or two small, 2 large carrots, salt and pepper to taste
Stir in the minced garlic and cook for an additional minute or two.
4 garlic cloves
Pour in the stock and bring to a boil.
4 cups stock
Allow to simmer for 15 minutes, then take off of the heat.
Let cool a little and then pour in the half and half and stir to combine.
2 cups half and half
Blend the soup with an immersion blender or carefully in a stand blender.
Stir in the fresh dill and parsley and taste to season with salt and pepper.
1 tablespoon fresh dill, 4 tablespoons fresh parsley

Notes

Chop the vegetables fairly small so that the soften and cook quickly.
An immersion blender is the quickest and easiest way to blend the soup right in the pot. You can also ladle it into a stand blender, but be careful as it will be piping hot.
If making ahead of time, let the soup cool completely before storing.
If using dried instead of fresh herbs, add them into the pot with the veggies rather than at the end of cooking.

Nutrition