CARROT CELERY SOUP RECIPE RECIPES

CELERY AND CARROT SOUP RECIPE | ALLRECIPES

Celery and Carrot Soup Recipe | Allrecipes image

A quick and simple recipe for a light tasting soup that makes an excellent first course. The celery and carrots lend a warm, sweet taste.

Provided by BZARNETT

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 2 servings

Number Of Ingredients 7

Ingredients

2 tablespoons extra virgin olive oil
1 small onion, minced
1 small carrot, peeled and thinly sliced
1 celery rib, thinly sliced
½ teaspoon dried tarragon
2 cups vegetable broth
½ cup dry white wine

Steps:

Heat the oil in a medium saucepan over medium-high heat. Saute onions until tender, approximately 5 minutes. Slowly stir in carrots, celery, and tarragon, and continue cooking another 5 minutes, or until carrots are tender.
Stir in vegetable broth and wine, and bring to a boil. Reduce to a simmer, and continue cooking 15 minutes longer. Serve hot.

Nutrition Facts : Calories 235.2 calories, CarbohydrateContent 13.7 g, FatContent 14.2 g, FiberContent 2.9 g, ProteinContent 2 g, SaturatedFatContent 1.9 g, SodiumContent 515.7 mg, SugarContent 6.9 g

CARROT, APPLE & CELERY SOUP RECIPE - FOOD.COM

Carrot, Apple & Celery Soup Recipe - Food.com image

For this delicious fresh-tasting soup, use your favorite apple rather than a cooking variety, which will give too tart a flavor. This soup is the perfect choice for the starte of a special-occasion meal or as part of a light lunch. Taken from "The Best Ever Low Fat" cookbook. Note: you can also substitute 1 large peeled and chopped potato instead of the celery and garnish with sprigs of parsley.

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs carrots, finely diced
1 medium onion, chopped
3 celery ribs, diced (reserve the leaves)
4 cups vegetable stock or 4 cups broth
3 medium apples
2 tablespoons tomato paste
1 bay leaf
2 teaspoons sugar (super fine)
1/4 large lemon
salt
pepper

Steps:

Place the carrots, onion and celery in a lare pan and add the vegetable stock.
Bring to a boil, reduce heat, cover, and let simmer for 10 minutes.
Meanwhile, peel, core, and dice 2 of the apples.
Add the diced apples, tomato paste, bay leaf, and sugar to the pan and bring to a boil over medium heat.
Reduce the heat, partially cover the pan, and let simmer for 20 minutes.
Remove and discard the bay leaf.
Meanwhile, wash, core, and cut the remaining apple into thin slices, without peeling.
Place the apple slices in a small pan and squeeze the lemon juice over apple slices.
Heat the apple slices gently and let simmer for 1-2 minutes, or until the apple is tender.
Drain the apple slices and set aside until required.
Place the carrot and apple mixture in a blender or food processor until smooth.
Gently reheat the soup if necessary and season to taste with salt and pepper.
Ladle the soup into 4 warmed bowls, top with the reserved apple slices and shredded celery leaves.
Serve immediately.

Nutrition Facts : Calories 179, FatContent 0.8, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 246.5, CarbohydrateContent 44.1, FiberContent 10.4, SugarContent 25.9, ProteinContent 3.3

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