in Soup Recipes

Carrot and celery soup

updated

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Ingredients for 4 servings:

  • 400 g carrot(s)
  • 2 large potatoes
  • 2 onions
  • 1 celeriac
  • 3 tbsp oil
  • 1 liter of water
  • salt and pepper
  • Ginger powder
  • ½ cup light cream
  • 1 tbsp dill, chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 32 minutes

low-fat, light but filling, nice in the cold season

Clean, peel, wash, and dice the carrots, potatoes, onions, and celery. Heat the oil in a large pot. Sauté the onions. Then add the remaining vegetables and sauté for a few more minutes. Deglaze with 1 liter of water, add salt and pepper, and bring to a boil. Simmer the soup for about 12 minutes. Then puree everything. Season the soup with salt, pepper, and ginger powder. Stir in the crème légère and add the dill. Serve with toasted bread or baguette.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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