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.

Celery and Carrot Soup

extra virgin olive oil

onion,

carrot,

celery rib, thinly sliced

tarragon

vegetable broth

dry white wine

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.


I needed to use up carrots and celery so I doubled the broth and wine, and also added chopped garlic.  I also added lemon zest, a bit of lemon juice, and turmeric.  The turmeric makes the soup a bright color and adds a bit of flavour.  This takes longer than the 35 minutes listed to cook.  I let mine simmer for an hour and the veggies still weren't soft.  I pureed a bit of it and ate it because I was starving, but I let it cook for another hour.  It tasted much better.  I will make this again, but I will give myself a lot longer to make it.  I'm thinking that this would make a good slow-cooker soup.

Great tasting!  I pureed the carrots and celery to give it a creamier texture.

This was very good! I used 4 carrots and celery ribs and 1/2 a minced red pepper to the onion.  I used chicken broth and a can of italian diced tomatoes and garlic cloves. I  pureed about a 1/4 of the soup before serving.  This is awesome if you add a dash of hot sauce and some lemon zest.

This is a tasty soup that I have been making for years.  It is delicious as a light first course for lunch or dinner with a hearty sandwich.  I also add several garlic cloves that have been minced.

Fairly good. I added a bit of black pepper. I didn't have any white wine so I used 1/8 cup white wine vinegar and added some sugar to balance it. I put some crushed crackers in the soup and it makes for a decent lunch. It might have been better if I'd actually had wine to put in it but as I did it it was ok.

I added alot of extra carrots bcause I needed to use them. I found this to be my favourite carrot soup I Have tasted so far.

The wine is a necessary addition. 
I had to go without the tarragon and I compensated with garlic and some half and half. It was deeeelish. 

It's great !! every now and then to have a recipe that doesn't serve 16 people.  This is a nice recipe for two people with a left-over.  The feedback from the supporters of allrecipes is also very valuable and appreciated.

This was a pretty good soup, considering how simple it was. I made it exactly as written and the wine definitely makes this soup! After 15 mins of simmering, the carrots and celery were still crunchy. I ended up simmering the soup for about 30 mins, covered. By that time, a lot of the liquid had reduced down, so I added about 1/2 cup more broth and just under 1/4 cup of wine and simmered an additional 5 minutes. I have to admit, when I tasted it the first time, before it was fully cooked, I didn't care for it much. Once it simmered for 30 mins, the flavors really developed and concentrated and turned into a simple soup that's packed wth flavor. The tarragon is a nice touch, so don't leave it out!

This review is for my own use really. Tried to make this for the Daniel fast so no wine. I added a bit of grape juice as a substitute. Neither my husband nor I particularly cared for this. He added hot sauce and I added soy sauce to our respective bowls and to no avail.

celery and carrot soup

Prep Time: 10 minutes

Cook Time: 25 minutes

Total: 35 minutes

Servings: 2

Cost: $19.03 /serving

Author : BZARNETT

Ingredients

Instructions

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