This vibrant Carrot Celery Soup is a wholesome, plant-based option that’s both nourishing and comforting.
Packed with fiber-rich vegetables, natural sweetness from carrots and sweet potato, and immune-boosting spices, it’s low in saturated fat and free from dairy or gluten.
Quick to prepare, satisfying, and ideal for everyday meals or meal prep, it’s a versatile choice for healthy eating.
Vegan Carrot and Celery Soup
Equipment
- 1 Pressure Cooker or Instant Pot
- 1 Ladle
- 1 Stick Blender or Vitamix
- 1 Spatula
Ingredients
- 1 large carrot or 2 medium
- 4 medium tomatoes
- 5 –6 celery stalks
- 1 large onion
- 2 garlic cloves
- 1 bay leaf
- ½ tsp whole black pepper
- 1- inch piece ginger peeled and grated
- 500 ml homemade vegetable stock
- 1 medium sweet potato for natural thickening
- 1 tbsp olive oil
- 1 tsp white pepper powder
- 1 tsp salt
- ½ tsp red chili flakes
- 1 tsp mixed dried herbs oregano, basil, thyme
Instructions
- Prepare Vegetables for Soup: Peel the carrot and sweet potato, then chop them into medium-sized cubes so they cook evenly and blend smoothly later. Wash the celery stalks thoroughly and chop finely, including the leafy parts for added flavor. Peel the onion and garlic cloves, then mince them finely. Grate the ginger to release its aromatic oils. This prep ensures that every ingredient is ready before cooking, making the process seamless.
- Heat Oil and Saute Aromatics: Place your pressure cooker or soup pot over medium heat. Add the olive oil and allow it to warm until it shimmers slightly. Add the minced garlic and grated ginger first; stir frequently to prevent burning. Cook until you can smell their fragrant aroma, which usually takes about 1–2 minutes. This step builds the foundational flavor of the soup.
- Cook Onions, Bay Leaf, and Tomatoes: Add the bay leaf, whole black pepper, and chopped onions to the pot. Stir frequently until the onions turn translucent, which brings out their natural sweetness. Next, add the chopped tomatoes and continue cooking until they soften and start to break down into a saucy consistency, about 2–3 minutes. This combination creates a rich, flavorful base for the soup.
- Add Main Vegetables: Add the cubed carrots, sweet potato, and chopped celery to the pot. Toss gently and cook for 2–3 minutes, stirring occasionally to remove any raw smell from the vegetables. This helps release their natural flavors and ensures a more aromatic soup. Sauteing the vegetables briefly also helps maintain their bright color.
- Incorporate Stock and Spices: Pour in the homemade vegetable stock, ensuring the vegetables are fully submerged. Add half of the salt, the red chili flakes, and white pepper powder. Stir gently to distribute the spices evenly throughout the liquid. This allows the flavors to meld together before cooking under pressure.
- Pressure Cooking the Soup: If using a stovetop pressure cooker, secure the lid and bring it to high pressure. Cook for 2 whistles, then allow the pressure to release naturally. For an Instant Pot, cancel SAUTE mode, secure the lid, and set it to MANUAL mode for 4 minutes, followed by a 10-minute natural pressure release. This short, high-pressure cooking keeps the vegetables tender but retains their vibrant flavor and color.
- Puree the Soup Smoothly: Once the pressure is released, carefully remove the bay leaf. Using a stick blender or high-speed blender, puree the soup in batches if needed until smooth and creamy. Take care while blending hot liquids to avoid splashing. This step transforms the soup into a silky, velvety texture while keeping it thickened naturally by the sweet potato.
- Simmer and Adjust Seasoning: Return the pureed soup to the pot and place it over low to medium heat. Taste and adjust the seasoning with the remaining salt, white pepper, and dried herb mixture. If the soup feels too thick, add a splash of stock or water to achieve the desired consistency. Simmer for an additional 2–3 minutes to allow the flavors to harmonize.
- Serve with Fresh Herbs and Bread: Ladle the hot soup into bowls and garnish with a sprinkle of crushed dried herbs for added aroma and presentation. Serve immediately with crusty toasted bread or a fresh side salad for a complete, satisfying meal. This soup is perfect for chilly days, quick dinners, or meal prep for the week ahead.
Notes
- Always choose fresh, high-quality vegetables for the best flavor and natural sweetness. Organic carrots and celery often provide a brighter taste.
- This soup can easily be doubled or tripled, making it perfect for family meals or meal prep. Just adjust the seasoning and spices proportionally.
- Homemade vegetable stock is highly recommended as it imparts a richer, deeper flavor. If using store-bought stock, reduce added salt to prevent over-seasoning.
- The sweet potato not only adds natural creaminess but also boosts fiber and nutrients without dairy.
- For a milder version suitable for children, reduce or omit black pepper and chili flakes.
Chef’s Secrets for Perfect Soup
Creating a flavorful, creamy soup doesn’t require cream or butter.
Sauteing the aromatics first, like garlic, ginger, and onions, unlocks their natural sweetness and builds a rich base.
Using sweet potato instead of cream provides a natural thickening agent while keeping the soup vegan and gluten-free.
Blending in stages ensures a silky smooth texture without lumps.
For an extra layer of depth, allow the soup to rest for a few minutes after blending—this lets the flavors meld beautifully.
Serving Suggestions to Impress Guests
This soup is versatile and pairs beautifully with a variety of sides.
Serve it with crusty toasted bread, garlic bread, or whole-grain rolls for a filling meal.
For a lighter option, pair it with a fresh salad featuring leafy greens, roasted nuts, and a tangy vinaigrette.
Garnishing with fresh herbs, a drizzle of olive oil, or a sprinkle of seeds adds visual appeal and enhances the flavor profile, making it perfect for casual lunches or elegant dinners.
Storage Tips for Best Freshness
Carrot Celery Soup stores well in the refrigerator for up to 3–4 days in an airtight container.
For longer storage, freeze in portions for up to 2 months.
Allow the soup to cool completely before refrigerating or freezing to maintain freshness.
Reheat gently on the stovetop over low-medium heat, stirring occasionally.
Adding a splash of stock or water while reheating helps restore the original texture if it has thickened during storage.
Frequently Asked Questions
1. Can I make this soup ahead of time?
Yes! The soup can be prepared a day or two in advance.
Simply store it in the refrigerator in a sealed container.
Reheat gently on the stove before serving, adjusting the consistency with a little stock or water if needed.
2. Can I use store-bought vegetable stock instead of homemade?
Absolutely, but reduce the added salt to prevent over-seasoning, as many commercial stocks are already salted.
The flavor may be slightly different, but it will still be delicious.
3. Can I add other vegetables?
Yes! Vegetables like zucchini, pumpkin, or parsnip can be added for variation.
Keep in mind that each vegetable may alter the natural sweetness and cooking time slightly, so adjust accordingly.
4. How can I make the soup spicier or milder?
To make it spicier, increase the black pepper or chili flakes.
For a milder version, reduce or omit these spices.
You can also balance the flavor with a small pinch of sugar or a touch of lemon juice if desired.
5. Can this soup be made in a blender only?
Yes, for small batches you can cook the vegetables in a pot with the stock and then blend everything in a high-speed blender.
Be cautious with hot liquids to avoid splattering and blend in batches for safety.
