Carrot and Celery Root Soup

Ingredients

• 6 largecarrots, peeled and cut into rounds
• 1 mediumcelery root, peeled and diced
• 2 tablespoons (28 g)butter
• 1 tablespoon (15 ml)olive oil
• 1/2 mediumonion, chopped
• 3–4 clovesgarlic, minced
• 4 dashesItalian seasoning
• 1 teaspoon (5 ml)paprika
• 950 ml (4 cups)vegetable broth
• 480 ml (2 cups)water
• to tastesalt and pepper

Instructions

1. 1

   Prepare the vegetables

   Peel and cut the carrots and celery root into pieces of roughly similar size so they cook at a similar rate. Chop the onion. Carefully remove the celery root's rough outer skin with a chef's knife.

2. 2

   Sauté the onion

   Melt the butter with the olive oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, for 5–7 minutes, until lightly browned.

3. 3

   Cook the garlic

   Stir the garlic into the pot and cook for about 30 seconds, until fragrant.

4. 4

   Simmer the vegetables

   Add the carrot, celery root, vegetable broth, water, Italian seasoning and paprika. Bring to a boil over high heat, then reduce the heat to medium. Cover with the lid slightly ajar and cook for 15–20 minutes, until the vegetables are tender.

5. 5

   Blend and season

   For safer blending, let the soup cool for at least 10 minutes, then blend it in batches until smooth. Season with salt and pepper to taste, and serve immediately.

What is carrot and celery root soup?

This is a blended vegetable soup built around carrots and celery root, also known as celeriac. Celery root has a mild, earthy flavour that pairs well with the carrots’ sweetness.

The recipe takes a straightforward American home-cooking approach rather than relying on a particular regional tradition. Sautéed onion and garlic add savoury depth, while blending brings the two main vegetables together in a smooth, comforting bowl.

Nutrition and macros by portion

The nutrition label shows one serving as written: 200 calories, 4g protein, 30g carbs, 9g fat.

The carrots and celery root provide most of the carbohydrates, while the butter and olive oil contribute most of the fat. The vegetables and broth supply a modest amount of protein; serve a slice of wholemeal bread or add a protein-rich side to make the meal more filling.

Preparing the vegetables

Celery root: its knobbly skin is easier to remove by carefully cutting it away with a sturdy knife. Peel down to the firm flesh, trimming off any rough or deeply indented patches.

Even pieces: cut the carrots and celery root to roughly the same size. This helps them become tender at about the same time during simmering.

Building the flavour

Onion: give it the full 5–7 minutes to soften and lightly brown in the butter and oil. Stir occasionally so it colours without catching on the bottom of the pot.

Garlic: add it after the onion and cook only until fragrant, about 30 seconds. Adding it later helps prevent it from burning during the longer simmer.

Simmering until tender

Liquid: the vegetable broth and water provide enough cooking liquid to soften the vegetables without making the soup overly rich. Bring the pot to a boil first, then lower the heat to a steady simmer.

Doneness: check a carrot and a piece of celery root after 15 minutes. They should be easily pierced with a knife; continue towards 20 minutes if they are still firm.

Blending safely

Cooling: let the soup stand for at least 10 minutes before blending, as directed. Hot liquid can build pressure in a blender, so work in batches and follow the appliance’s instructions.

Texture: blend each batch until smooth, then return it to the pot if needed. If blending with an immersion blender, keep the blade fully submerged to reduce splashing.

Seasoning and serving

Salt and pepper: taste the soup after blending and adjust gradually, especially if the vegetable broth is already salty. The paprika and Italian seasoning should support, rather than mask, the vegetables.

To serve: offer it on its own as a light meal or pair it with bread or a simple sandwich. A crunchy topping can also add contrast to the smooth texture.

Recipe notes & tips

• Cut the vegetables into similarly sized pieces to help them cook evenly.
• Use a large pot so the vegetables can simmer without crowding.
• Keep the lid slightly ajar during simmering, as the method specifies.
• Let the soup cool for at least 10 minutes before blending it in batches.
• Taste after blending before adding salt, since broth salt levels vary.
• Freeze any extra soup in portions for easier serving later.

Variations

• Add fresh herbs: stir in chopped parsley just before serving.
• Boost the spice: add a little extra paprika to taste.
• Make it creamier: stir in a splash of cream after blending.
• Add a topping: finish each bowl with toasted seeds for crunch.
• Serve with bread: pair the soup with crusty or wholemeal bread.

Common mistakes to avoid

• Uneven vegetable pieces: cut the carrots and celery root to roughly the same size so they soften evenly.
• Scorched onion: stir occasionally and lower the heat if it browns too quickly.
• Burnt garlic: cook it for about 30 seconds, just until fragrant.
• Firm vegetables: simmer for the full 15–20 minutes and check that both vegetables are tender before blending.
• Blending piping-hot soup: let it cool for at least 10 minutes and blend in batches.
• Over-seasoning early: taste the blended soup before adjusting the salt and pepper.

How to store

Refrigerate cooled soup in a covered container and use within 3–4 days. Reheat gently in a saucepan, stirring occasionally, until hot throughout. The soup can be frozen for up to 3 months; thaw it in the refrigerator before reheating.

Frequently asked questions