Rebecca Baker
There’s something magical about a bowl of celery-carrot soup —especially when it’s light, healthy, and brimming with flavor. This recipe pairs the subtle earthiness of celery, the natural sweetness of carrots, and the vibrant freshness of red bell pepper with a bright garnish of fresh parsley. It’s not just soup—it’s a bowl of nourishment that’s perfect for any season.
Whether you’re looking for a quick weekday lunch, a cozy starter for dinner, or a wholesome addition to your weekly meal prep, this light & healthy vegetable soup ticks all the boxes. It’s gluten-free, dairy-free, low in calories, and high in flavor. Moreover, making this delicious combination of celery and carrot soup at home ensures freshness.
Why You’ll Love This Recipe
- Quick & Easy – Ready in about 30 minutes for a fast celery and carrot delight.
- Nutritious & Filling – Packed with vitamins, antioxidants, and fiber like a good bowl of celery-carrot soup should be.
- Versatile – Enjoy it chunky or blended for a smooth texture.
- Diet-Friendly – Perfect for vegan, vegetarian, gluten-free, and low-calorie diets.
Chef’s Tips for the Best Celery-Carrot Soup
- For extra depth – The celery and carrot can be enhanced by roasting them alongside the red bell pepper before adding to the pot.
- For creaminess without dairy – Add a small boiled potato before blending to your celery-carrot mix.
- For spice lovers – Add a pinch and enhance the flavors of celery and carrot with cayenne pepper or chili flakes.
- Meal prep tip – This soup keeps in the fridge for up to 4 days and freezes well for 2 months.
Celery-Carrot Soup with Red Bell Pepper and Fresh Parsley
Ingredients
Equipment
Method
- Sauté the Aromatics: In a large pot, heat 2 tablespoons olive oil over medium heat. Add 1 medium onion and sauté for 2–3 minutes until softened. Stir in 3 cloves garlic and cook for another 30 seconds until fragrant.2 tablespoons olive oil, 1 medium onion, 3 cloves garlic
- Add the Vegetables: Add celery, carrots, and red bell pepper. Stir well and cook for about 5 minutes to soften the vegetables slightly, stirring occasionally.4 celery stalks, 3 medium carrots, 1 large red bell pepper
- Simmer the Soup: Pour in the vegetable broth, add salt, black pepper, and paprika. Bring to a boil, then reduce heat to a gentle simmer. Cover and cook for 15 minutes until vegetables are tender.4 cups vegetable broth, 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon paprika
- Blend (Optional): For a creamy celery-carrot soup, use an immersion blender directly in the pot or transfer to a blender in batches. Blend until smooth, or leave it chunky for a rustic texture.
- Add Fresh Parsley & Finish: Stir in chopped parsley and lemon juice. Taste and adjust seasoning if needed.2 tablespoons fresh parsley, 1 teaspoon lemon juice
- Serve: Ladle into bowls, garnish with extra parsley, and serve hot with crusty bread or a light salad.
Video
Nutrition (per serving)
(Approximate values)
Potassium: 12% DV
Calories: 110 kcal
Protein: 2 g
Carbohydrates: 18 g
Fiber: 5 g
Fat: 4 g
Vitamin A: 210% DV
Vitamin C: 85% DV
Cooking Tips
- Blending Tips:
- If using a regular blender, fill it only halfway and vent the lid slightly to avoid steam pressure buildup while enjoying your carrot and celery creation.
- For a chunky texture, skip blending and serve as-is, enjoying the celery-carrot soup in its most natural form.
- Cooking Tips:
- Sautéing the onions and garlic first enhances flavor in any celery-carrot soup recipe.
- Roasting the carrots and red bell pepper before adding them to the pot gives a slightly sweeter and deeper flavor, making for a great celery-carrot experience.
- Ingredient Tips:
- Use low-sodium vegetable broth to control saltiness in your celery-carrot concoction.
- Fresh parsley at the end keeps the flavor bright and vibrant in this celery-carrot wonder.
- Storage & Reheating:
- Soup keeps well in the fridge for up to 4 days. So, be prepared to enjoy your celery-carrot soup multiple times!
- Freeze in airtight containers for up to 2 months to preserve your delicious celery and carrot creation.
- Reheat gently on low-medium heat to avoid overcooking.
- Optional Enhancements:
- Add a splash of coconut milk or unsweetened almond milk for creaminess with celery and carrot essence.
- Sprinkle some toasted nuts or seeds on top for added texture in your celery-carrot symphony.
This Celery-Carrot Soup with Red Bell Pepper and Fresh Parsley is a perfect blend of freshness, flavor, and nutrition. Easy to prepare and naturally light, it’s ideal for a cozy lunch, a quick dinner, or a healthy start to your day. With the vibrant colors of carrots, celery, and bell peppers, plus the aromatic touch of fresh parsley, this soup not only nourishes your body but also delights the eyes.
Whether you enjoy it as a standalone bowl or paired with crusty bread, it’s a recipe that’s simple, wholesome, and full of heartwarming goodness. Give it a try, and make it a staple in your kitchen for days when you want something healthy, flavorful, and comforting!
Frequently Asked Questions (FAQ)
🥕🌿 Can I make this soup vegan?
Yes! This recipe is naturally vegan. Just use vegetable broth instead of chicken broth if needed.
🥕🌿 Can I use frozen vegetables?
Absolutely. Frozen celery, carrots, and red bell pepper work perfectly. Cook slightly longer until tender.
🥕🌿 Can I prepare this soup in advance?
Yes, store the soup in an airtight container in the refrigerator for 2–3 days. Reheat gently before serving.
🥕🌿 Can I freeze this soup?
Yes, it freezes well for 2–3 months. Thaw in the fridge overnight and reheat on the stove.
🥕🌿 Can I make it creamy without cream?
Definitely! Blend the soup until smooth. For extra richness, add a splash of coconut milk or cashew cream.
🥕🌿 What can I serve with this soup?
It pairs wonderfully with crusty bread, garlic toast, or a light side salad.
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