Vegan Carrot and Celery Soup
A comforting, creamy, and naturally sweet Carrot Celery Soup made with wholesome vegetables, sweet potato, and aromatic spices. This vegan, gluten-free, and fiber-rich soup is perfect for a quick lunch, light dinner, or meal prep. Ready in just 25 minutes, it pairs beautifully with crusty bread or a fresh salad.
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.
