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celery-carrot_soup_recipes
Rebecca Baker

Celery-Carrot Soup with Red Bell Pepper and Fresh Parsley

Warm up with this light & healthy celery-carrot soup, enhanced with sweet red bell pepper and fresh parsley. A quick, flavorful, and nutritious veggie soup recipe ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 Bowls
Course: Appetizer, Side Dish, Soup
Cuisine: Continental Cuisine, Mediterranean, Mediterranean cuisine
Calories: 440
Ingredients Equipment Method Video

Ingredients
  

  • 2 tablespoons olive oil extra virgin
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 4 celery stalks chopped
  • 3 medium carrots sliced
  • 1 large red bell pepper chopped
  • 4 cups vegetable broth low sodium preferred
  • 1 teaspoon salt adjust to taste
  • ½ teaspoon black pepper
  • ½ teaspoon paprika optional, for depth
  • 2 tablespoons fresh parsley chopped (plus more for garnish)
  • 1 teaspoon lemon juice optional, for brightness

Equipment

  • Large Cooking Pot / Soup Pot – For sautéing and simmering all the vegetables.
  • Cutting Board and Sharp Knife – For chopping celery, carrots, red bell pepper, onion, and parsley.
  • Measuring Spoons & Cups – For accurate measurement of olive oil, spices, and broth.
  • Measuring Spoons & Cups – For accurate measurement of olive oil, spices, and broth.
  • Wooden Spoon or Silicone Spatula – For stirring the soup while cooking.
  • Immersion Blender (Optional) – For blending the soup into a smooth, creamy texture. Alternative: A regular blender, in batches, works as well.
  • Ladle – For serving the soup into bowls.
  • Vegetable Peeler – For peeling carrots if desired.
  • Soup Bowls & Serving Spoons – For presentation and serving.
  • Heatproof Gloves or Oven Mitts – If using a blender or handling hot pots.

Method
 

  1. 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
  2. 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
  3. 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
  4. 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.
  5. 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
  6. Serve: Ladle into bowls, garnish with extra parsley, and serve hot with crusty bread or a light salad.

Video